1 20 oz. can crushed pineapple in juice
1 6 oz pkg. strawberry jello
1 c. water
1 can (16 oz) whole berry cranberry sauce
3 T. lemon juice
1 t. grated lemon peel
1/4 t. nutmeg
2 c. sour cream
1/2 c. chopped pecans
Add pineapple juice to jello in 2 qt sauce pan. Stir in water. Heat to boil, stirring to dissolve jello. Remove from heat and add lemon juice, peel, and nutmeg. Chill until slightly thick then blend in sour cream. When thoroughly combined, gently fold in pineapple and pecans. Return to fridge to set up.
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