1 (20 oz) can crushed pineapple

1 (6 oz) pkg. strawberry Jell-O

1 c water

1 can WHOLE cranberry sauce

3 T. lemon juice

¼ tsp. nutmeg

2 C. sour cream

½ C. pecans, chopped

 

Drain pineapple and save all juice. Add juice to Jell-O and water. Stir until boiling and Jell-O is dissolved. Remove from heat. Blend in cranberries, lemon juice and nutmeg. Chill until slightly set. Blend in sour cream, pineapple and pecans. Pour into dish and chill overnight.