Cranberry Mousse

1 can (20 oz.) crushed pineapple

3 Tbs. fresh lemon juice

1 pkg. (6 oz.) gelatin strawberry or raspberry.

1 tsp. fresh grated lemon

1 cup water

¼ tsp. ground nutmeg

½ cup chopped pecans

2 cups sour cream

1 can (1 lb.) whole berry cranberry sauce

Drain pineapple well, reserving all juice. Add juice to gelatin in a 2-qt. Saucepan. Stir in water, heat to boiling, stirring to dissolve gelatin. Remove from heat. Blend in cranberry sauce, lemon juice, peel, and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture, fold in pineapple and pecans. Pour into a 2-qt. Mold, chill until firm.