1 (20 oz.) can crushed pineapple in juice
1 (6 oz.) pkg. strawberry flavored gelatin
1 cup water
(16 oz.) of canned whole berry cranberry sauce
3 tablespoons fresh lemon juice
1 teaspoon freshly grated lemon peel
1/4 teaspoon ground nutmeg
2 cups dairy sour cream
Drain pineapple well, and reserving all the juice.
Add the juice to the gelatin in a 2-quart saucepan.
Stir in the water, heat to boiling; stirring to dissolve gelatin.
Remove pan from heat, and blend in the cranberry sauce.
Add in the lemon juice, lemon peel, and nutmeg.
Chill until mixture thickens slightly.
Blend the sour cream into the gelatin mixture.
Fold in the pineapple, then pour into a 2-quart gelatin mold.
Chill in the refrigerator until firm.
Unmold onto a serving plate.
Yields: 8 servings.