1 (20 oz.) can crushed pineapple, in juice
1 (6 oz.) pkg. strawberry gelatin
1 c. water
1 (1 lb.) can whole berry cranberry sauce
3 tbsp. fresh lemon juice
1 tsp. fresh grated lemon peel
1/4 tsp. ground nutmeg
2 c. dairy sour cream
1/2 c. chopped pecans

Drain pineapple well, reserving all juice. Add juice to gelatin in a 2 quart saucepan. Stir in water. Heat to boiling, stirring to dissolve gelatin. Remove from heat, blend in cranberry sauce. Add lemon juice, peel and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into a 2 quart mold. Chill until firm. Unmold onto serving plate. Serves 8.