1 (20 oz.) can crushed pineapple, juice drained and reserved
1 c. water
1 (6 oz.) pkg. strawberry-flavored gelatin
1 (16 oz.) can whole-berry cranberry sauce
3 tbsp. lemon juice
1 tsp. grated lemon peel
1/2 tsp. ground nutmeg
2 c. (16 oz.) sour cream
1/2 c. chopped pecans
Fresh strawberries (optional)

Combine pineapple juice and water in a 2 quart saucepan; heat to boiling. Remove from heat; add gelatin and stir until it dissolves. Stir in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens slightly.

Add sour cream; stir until thoroughly combined. Fold in pineapple and pecans. Pour into an 8-cup mold; chill until firm. unmold onto a serving plate. Garnish with fresh strawberries if desired. Yield: 12 servings.