Burgundy Cranberry Salad

Jody Prival
10-12 servings

2 3 oz. pkg. raspberry flavored Jell-O
2 cups boiling water
1 16 oz. can whole cranberry sauce
1 8 3/4 can crushed pineapple
1/2 cup Burgundy
1/3 cup chopped walnuts

Dissolve Jell-O in 2 c. boiling water. Stir in cranberry sauce; then undrained pineapple and Burgundy. Chill until partially set. Stir in nuts and pour into 6 cup mold. Chill till firm.

From the Dinner Co-op