1 (20 oz.) can crushed pineapple
1 (6 oz.) pkg. strawberry Jello
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 c. chopped nuts

Drain pineapple well. Save juice. Add juice to Jello in 2 quart saucepan.

Stir in water. Heat to boiling, stirring to dissolve Jello. Remove from heat. Blend in cranberry sauce. Add lemon juice, peel and nutmeg.

Chill until mixture thickens slightly. Blend sour cream into mixture. FOLD in pineapple and nuts.

Pour into 2 quart mold. Chill until firm. Serves 8.