RASPBERRY-CRANBERRY WINE SALAD
6 oz. pkg. raspberry gelatin
6 oz. can (2 c.) whole
8 3/4 oz. can crushed
pineapple (1 c.)
1/2 c. Burgundy
1/3 c. chopped walnuts
Dissolve gelatin in 2 cups boiling water. Stir in
cranberry sauce, undrained pineapple and Burgundy. Chill until
partially set. Stir in nuts. Pour into 6-cup mold. Chill
until firm. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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