1 (20 oz.) can crushed pineapple in own juice
1 (6 oz.) pkg. strawberry gelatin (may use unflavored gelatin if desired)
1 c. water
1 (1 lb.) can whole berry cranberry sauce
3 tbsp. fresh lemon juice
1 tsp. grated lemon peel
1/4 tsp. ground nutmeg
2 c. dairy sour cream

Drain pineapple, reserve all juice. Add juice to gelatin in a 2 quart saucepan. Stir in water and heat to boiling. Stir to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly then - blend sour cream into gelatin mixture. Blend well. Fold in crushed pineapple. Pour in 2 quart mold. Chill until firm. Best if chilled overnight. Great with turkey, chicken or baked ham. Serves 10 to 12.