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 2 quart saucepan. Stir in water. Heat to boiling to dissolve gelatin. Remove from heat. Blend in cranberry sauce, add lemon juice and peel. Chill until mixture thickens slightly. Blend in sour cream. Fold in pineapple and pecans. Pour into 2 quart mold. Chill until firm. Unmold onto serving plate.