1 lg. can peaches (light syrup)
1 box lemon Jello
1/2 c. sugar
1/2 tsp. nutmeg

Drain syrup and reserve. Puree peaches. Add enough water to syrup to make 1 cup liquid. Add sugar and nutmeg and bring to a boil for 1 minute. Empty Jello into small bowl and add hot liquid. Stir until dissolved. Add peaches. Pour into mold and refrigerate.

This may be converted to dietetic by using sugar-free Jello and omitting sugar. Great as an alternative to cranberry sauce at holiday dinners!