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

Drain pineapple. Take juice and mix with water and heat. Add to gelatin. Blend in cranberry sauce. Add lemon juice and nutmeg. Chill mixture until slightly thickened. Blend in sour cream, pineapple, and pecans. Pour in a 2 quart mold. Chill until firm.