Today's Recipes: Jello -- Cran-Raspberry Burgundy Salad

THE FOLLOWING RECIPE WAS SUBMITTED SEPARATELY FROM BARBARA J. HENSLEY AND CARLA KASEN. Cran-Raspberry Burgundy Salad 10 servings 1 (6-ounce) package raspberry-flavored gelatin

2 cups boiling water

1 (16-ounce) can whole-berry cranberry sauce

1 (8-ounce) can crushed pineapple, undrained

1/2 cup burgundy wine

1/3 cup chopped walnuts

1. Dissolve the gelatin in the boiling water.

2. Stir in the cranberry sauce, pineapple and wine. Chill until partially set.

3. Stir in the chopped walnuts. Pour into a 6-cup mold. Chill until firm.