1 (20 oz.) can crushed pineapple, juice drained and reserved
1 c. water
1 (6 oz.) pkg. strawberry Jello
1 (16 oz.) can whole berry cranberry sauce
3 tbsp. lemon juice
1 tsp. grated lemon peel
1/2 tsp. ground nutmeg
2 c. sour cream
1/2 c. chopped pecans
Fresh strawberries (optional)

Combine pineapple juice and water in 2-quart saucepan. Heat to boiling. Remove from heat and add gelatin, stir until it dissolves. Stir in cranberry sauce, lemon juice, peel, nutmeg. Chill until mixture thickens slightly. Add sour cream; stir until thoroughly combined. Fold in pineapple and pecans. Pour into an 8-cup mold. Chill until firm. Unmold onto a serving plate. Garnish with fresh strawberries, if desired. Yield: 12 servings.