- 20 oz crushed pineapple
- 1 cup water
- 6 oz strawberry gelatin
- 16 oz whole cranberry sauce
- 3 Tbsp lemon juice
- 1 tsp grated lemon peel
- 1/4 tsp nutmeg
- 8 oz sour cream; (? guessing)
- 1/2 c chopped pecans
Drain the pineapple, reserving the liquid. Add the liquid and water to the gelatin in saucepan and stir. Boil until the gelatin dissolves; remove from the heat. Blend in the cranberry sauce, lemon juice, grated peel and nutmeg. Chill until the mixture thickens slightly, then blend in the sour cream. Fold in the pineapple and pecans. Pour into an oiled mold and chill until firm, about two to four hours. Unmold onto a serving plate. If desired, garnish with mint leaves and fresh cranberries.