1 can crushed pineapple in juice 1 tsp grated lemon peel
1 (6 oz) strawberry gelatin 1/4 tsp ground nutmeg
1 c water 2 c sour cream
1 can whole berry cranberry sauce 1/2 c chopped pecans or walnuts
3 Tablespoons lemon juice
Drain pineapple well, reserving all of the juice. Add juice to gelatin in a 2qt 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 pineapple and nuts. Pour into a 2 qt mold. Chill until firm. Unmold onto serving plate.
No comments:
Post a Comment