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

Drain pineapple, reserve juice. Add juice to gelatin. Stir in water. Heat to boiling to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice and nutmeg. Chill until slightly thickened. Blend sour cream into mixture. Fold in pineapple and pecans. Pour into 2 quart mold and chill until firm. (May also pour into 9 x 13 inch pan and cut in squares when chilled.)

 

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