2 pkg. (3 oz. each) blackberry or black cherry Jello
1 1/2 c. boiling water
1 lg. can whole cranberry sauce
1 can (20 oz.) crushed pineapple in juice (drained)
1 c. chopped walnuts
1/2 c. diced celery
2/3 c. port wine

1. Combine Jello with hot water.

2. Add cranberry sauce.

3. Chill in refrigerator until slightly thickened, approximately 1 hour and 15 minutes.

4. Add drained pineapple, chopped walnuts, diced celery and port wine.

5. Pour into mold and chill until ready to serve.