Cranberry Mousse - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple in juice
1 (6 oz.) pkg. strawberry gelatin
1 c. water
1 (1 lb.) can whole berry cranberry sauce
3 Tbsp. fresh lemon juice
1 tsp. grated lemon peel
1/4 tsp. ground nutmeg
2 c. dairy sour cream
1/2 c. chopped pecans

Preparation

Drain pineapple well; reserve juice.
Add juice to gelatin in a 2-quart saucepan.
Stir in water.
Heat to boiling, stirring to dissolve gelatin.
Remove from heat.
Blend in cranberry sauce. Add lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Blend sour cream into gelatin mixture.
Fold in pecans and pineapple.
Pour into 2-quart mold.
Chill until firm.
Serves more than 8.