1 (20 oz.) can crushed pineapple
1 pkg. (6 oz.) strawberry gelatin
1 c. water
1 can (1 lb.) whole cranberry sauce
3 tbsp. fresh lemon juice
1/4 tsp. ground nutmeg
2 c. dairy sour cream
1 c. nuts (cut up)

Drain pineapple well, reserving all juice. Mix juice and water and bring to a boil. Add gelatin. Heat to a boil to dissolve gelatin. Blend with cranberry sauce, lemon juice and nutmeg. Chill until slightly thickened. Blend in sour cream, pineapple and nuts. Pour into mold and chill.