1 (20 oz.) can crushed pineapple
1 1/2 c. chopped pecans
1 (6 oz.) pkg. strawberry gelatin
1 c. hot water
1 (1 lb.) can whole cranberry sauce
3 tbsp. fresh lemon juice
1 tsp. fresh lemon peel
1/4 tsp. ground nutmeg
2 c. dairy sour cream

Drain pineapple well, reserving all the juice. Add juice to gelatin in a 2- quart saucepan. Stir in hot water. Heat to boiling, stirring to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel, nutmeg. Chill until slightly thickened. Blend in sour cream. Fold in pineapple and pecans. Pour in 2-quart mold. Chill until firm.