I'm a bit dubious about this recipe based solely on the fact that pineapple is supposed to be one of the few fruits you cannot normally embed in gelatin as the acidity in the fruit inhibits jelling. Perhaps the cranberry sauce adds the extra oomf?
1 large or 2 small pkgs
whole cranberry sauce
1 8oz can
crushed pineapple including juice
Burgundy or Port wine
lemon juice to taste
Put cranberry sauce into hot water with jello. Add nuts when almost firm.