Cranberry-Port Wine Salad

—Bess Funkhouser, Auxiliary President 1955–1957

  • 2 pkg. (3-oz. size) raspberry Jello
  • 2 cups boiling water
  • 1 can (16 oz.) whole cranberry sauce
  • 1 can (8 oz.) crushed pineapple
  • 3/4 cup port wine
  • 1/4 cup chopped nuts

Dissolve Jello in boiling water. Stir in cranberry sauce, pineapple, and port wine. Pour into 6 1/2-cup mold. Chill until slightly set. Fold in nuts and allow to set. Serves 10 to 12.

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