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

Drain pineapple well, reserving all syrup. Add syrup to gelatin in 2 quart saucepan. Stir in water. Heat to boiling stirring constantly to dissolve gelatin. Remove from heat. Stir in cranberry sauce until blended. Add lemon juice, peel and nutmeg. Chill mixture until it thickens to a consistency of unbeaten egg white. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into 9 x 12 inch shallow pan or 2 quart mold and chill until firm.