1 (24 oz.) can whole cranberry sauce
1 (8 oz.) can crushed pineapple
2 tbsp. lemon juice
1/4 c. cold water
1 lg. pkg. strawberry Jello

Melt 24 ounce can whole cranberry sauce over medium heat. Pour mixture through a wire strainer to strain. Also, strain 1 (8 ounce) can crushed pineapple. Combine the two juices with 2 tablespoons lemon juice and 1/4 cup cold water. In large bowl, dissolve 1 large package (6 ounce) strawberry flavored gelatin in 2 cups boiling water. Stir in cranberry juice mixture. Chill until almost set.

With electric mixer, beat until light pink and foamy. Fold in 1 cup sour cream and the cranberries and the pineapples. Pour into a 3 quart mold and chill until firm (6 hours to 2 days). Serve unmolded on a serving plate.