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

Drain pineapple well, reserving liquid. Add juice to gelatin in a 2 quart pan. Stir in water. Boil. Stir to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until slightly thickened. Blend in sour cream. Fold in pineapple and pecans. Pour into greased 2 quart mold. Chill until firm, 3 to 4 hours or overnight.