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    Burgundy Cranberry Salad


    Source of Recipe


    Jody Prival

    List of Ingredients




    2 packages raspberry jello, 3 oz each
    2 cups boiling water
    1 16 ounce can whole cranberry sauce
    8 3/4 ounces crushed pineapple
    1/2 cup Burgundy wine
    1/3 cup chopped walnuts

    Recipe



    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. Serves 10-12.
 

 

 

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