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

Drain pineapple - save juice.

Add juice to gelatin in a 2 quart saucepan. Add water and heat to boiling, stirring to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until slightly thickened. Blend in sour cream. Fold in pineapple and pecans. Pour into 2 quart mold. Chill until firm. Unmold onto serving plate.