2 pkg. raspberry Jello (small 3 oz.)
1 can whole cranberry sauce (large)
1 can crushed pineapple (8 oz. small)
1/2 c. burgundy wine
1/2 c. chopped walnuts

Dissolve Jello in 2 cups boiling water. Add cranberry sauce while Jello is hot and break up to dissolve. Add crushed pineapple, do not drain juice. Add wine and nuts. Makes a nice holiday salad with turkey or chicken. Will serve 8 to 10.