Vernadene Christensen
Buhler, Kansas
2-3 oz. pkgs. raspberry Jell-O
16 oz. whole berry cranberry sauce
1 1/2 c. boiling water
1/2 c. burgundy wine
1/3 c. chopped nuts
8 oz. crushed pineapple
Dissolve Jell-O in boiling water. Add cranberry sauce and mix well, add pineapple. Chill until partially set. Add wine and nuts. Mix well. Let set until firm. May be placed in individual molds if desired.
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This recipe is featured in Adrian’s “Between Friends” Cookbook.
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