Ingredients
1 package (6 ounces) strawberry gelatin1 cup boiling water1 can (20 ounces) crushed pineapple1 can (14 ounces) whole-berry cranberry sauce3 tablespoons lemon juice1 teaspoon grated lemon zest1/2 teaspoon ground nutmeg2 cups sour cream1/2 cup chopped pecans
Preparation
In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, zest and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl or an oiled 9-cup mold. Chill until set, at least 2 hours.
