1 (20 oz.) can crushed pineapple
2 pkgs. strawberry Jello
1 (16 oz.) can whole cranberry sauce
3 tbsp. lemon juice
1/4 tsp. nutmeg
2 c. sour cream
1/2 c. chopped pecans

Drain pineapple and reserve juice. Add juice to gelatin in a saucepan. Stir one cup of water. Heat to boiling, stirring constantly to dissolve gelatin. Remove from heat. Stir in cranberry sauce. Add lemon juice and nutmeg. Chill until mixture thickens slightly. Blend in sour cream to gelatin. Fold in pineapple and pecans. Pour into 1 1/2 quart mold. Serves 8.