1 (20 oz.) can crushed pineapple
1 (6 oz.) pkg. strawberry gelatin
1 c. water
1 (1 lb.) can whole berry cranberry sauce
3 tbsp. fresh lemon juice
1 tsp. fresh grated lemon peel
1/4 tsp. nutmeg
2 c. sour cream
1/2 to 3/4 c. pecans

Drain pineapple well, reserving all juice. Add juice to gelatin. Add water and bring to boil, stirring to dissolve gelatin. Remove from heat and blend in cranberry sauce, lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend in sour cream. Fold in pineapple and pecans. Chill until firm.