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

Drain pineapple. Combine the juice, water and gelatin in a saucepan. Boil until gelatin dissolves, add cranberry sauce, lemon juice, lemon peel and nutmeg. Chill until slightly thickened. Fold in sour cream, pineapple and pecans. Pour into Jello mold and chill until firm. Unmold onto serving plate.