Cranberry Mousse - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple with liquid
1 (6 oz.) pkg. strawberry jello
1 c. water
1 (1 lb.) can whole cranberry sauce
1 tsp. grated lemon peel
3 Tbsp. lemon juice
4 tsp. ground nutmeg
2 c. sour cream
1/2 c. chopped pecans (optional)

Preparation

Drain pineapple well, reserving all liquid.
Add this to dry jello 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, lemon peel and nutmeg.
Chill until mixture thickens slightly.
Blend in sour cream.
Fold in pineapple and pecans.
Pour into a 2-quart mold or bowl and chill until firm.