1 (6 oz.) raspberry Jello
1 (16 oz.) whole cranberry sauce
1 (8 3/4 oz.) crushed pineapple
1/2 c. Burgundy wine
1/3 c. walnuts, chopped

Dissolve gelatin in 2 cups boiling water. Stir the cranberry sauce and undrained pineapple and Burgundy. Chill until partially set. Stir in nuts. Pour into 6 cup mold.