1 (20 oz.) can pineapple
1 (6 oz.) pkg. strawberry gelatin
1 c. water
1 c. pineapple juice
1 lb. can cranberry whole
3 tbsp. fresh lemon juice
1 tbsp. fresh grated lemon peel
1 tsp. ground nutmeg
2 c. sour cream
1 c. chopped pecans or sliced almonds

Drain pineapple, save juice. Use 2 cups of the juice or as above. Heat until boiling or heat in microwave. Add gelatin. Stir until dissolved. Blend in cranberry. Add lemon juice, peel, and nutmeg. Chill until slightly thickened. Blend in sour cream. Fold in nuts and pineapple. Pour in 2-quart mold.