1 can (20 oz.) 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 tbsp. grated lemon peel
2 c. sour cream
1/2 c. chopped pecans

Drain pineapple well, reserving all juice. Add juice to gelatin in saucepan. Stir in water. Heat to boiling, stirring to dissolve gelatin. Remove from heat.

Blend in cranberry sauce. Add lemon juice and peel. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour in 2 quart mold. Chill until firm. Unmold onto serving plate.