2 small boxes raspberry gelatin
2 cups boiling water
1 (16 ounce) can whole cranberry sauce
1 (15 ounce) can crushed pineapple
3/4 cup Burgundy wine
1/2 cup chopped nuts

Dissolve gelatin in boiling water. Fold in cranberry sauce, pineapple and juice. Chill until thickened.

Stir in wine and nuts. Pour into large mold or individual molds. Chill until firm.