1 can (20 oz.) crushed pineapple
1 pkg. (6 oz.) strawberry Jello
1 c. water
1 can (16 oz.) cranberry sauce
3 tbsp. fresh lemon juice
1 tbsp. fresh grated lemon peel
1/4 tbsp. nutmeg
2 c. sour cream
1/2 c. chopped pecans

Drain pineapple well, reserving all juice. Add juice to Jello in 2 quart saucepan. Stir in water. Heat to boiling to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, peels and nutmeg. Chill until mixture thickens slightly. Blend in sour cream and nuts. Chill until firm.