St. Tropez Holiday Cranberry Mousse - cooking recipe

Ingredients

1 (20 ounce) can crushed pineapple
1 (6 ounce) package strawberry Jell-O gelatin dessert
1 cup water
1 (15 ounce) can whole berry cranberry sauce
3 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
2 cups sour cream
1/2 cup pecans

Preparation

Drain pineapple well, reserving all juice. Add enough water to juice to make 2 cups. Heat to boiling in saucepan.
Add jello, stir to dissolve. Remove from heat.
Add cranberry sauce, stir to dissolve. Add lemon juice, peel and nutmeg.
Chill until mixture thickens slightly.
Blend in sour cream, then fold in pineapple and pecans. Chill until firm.