2 c. hot water
2 pkg. sm. cherry jello
1 can of whole cranberry sauce or smooth
1 pt. sour cream
1 tbsp. lemon juice
1 c. chopped pecans.

Dissolve jello in hot water. Add lemon juice and cranberry sauce. Mix well and chill until thick. Fold in sour cream and add nuts. Pour into 1 1/2 quart mold. For more firmness: Add 3 envelopes plain gelatin to hot water then add 1/2 cup more cold water.