- 1 (6 ounce) package strawberry Jell-O®
- 3/4 cup boiling water
- 1 (16 ounce) can whole berry cranberry sauce
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon peel
- 1/4 teaspoon ground nutmeg
- 1 (20 ounce) can crushed pineapple
- 2 cups sour cream
- 1/2 cup chopped pecans
- In a bowl, dissolve gelatin in water. Add cranberry sauce, lemon juice, peel and nutmeg; mix well. Drain pineapple; add juice to gelatin mixture and set pineapple aside. Chill until syrupy. Whisk is sour cream. Add the pineapple and pecans. Pour into an oiled 8-cup mold. Chill until firm.