1 (15 1/2 oz.) can crushed pineapple, drained (save juice)
6 oz. pkg. strawberry Jello
1 (15 1/2 oz.) can whole cranberry sauce
1 c. water
3 tbsp. lemon juice
1 tsp. grated lemon rind
1/4 tsp. nutmeg
2 c. sour cream
1/2 c. chopped nuts

Add pineapple juice to Jello and stir in water. Heat to boiling, stirring constantly. Remove from heat; blend in cranberries, lemon juice, rind and nutmeg. Chill until thickened. Blend in sour cream. Fold in pineapple and nuts. Pour into mold and chill. Recipe makes 2 small rings. Will serve 16.