CRANBERRY MOUSSE SALAD
20oz can pineapple - drained, reserve juice
6oz strawberry or raspberry gelatin
1 cup water
3 tablespoons lemon juice
11oz whole berry cranberry sauce
1 tsp fresh grated lemon peel
1/4 tsp. ground nutmeg
2 cups sour cream
1/2 cup chopped pecans
Drain pineapple, reserve juice. Set pineapple aside. Combine gelatin, water and pineapple juice. Bring to a boil. Blend in lemon juice and cranberry sauce. Add lemon peel and nutmeg. Chill until mixture thickens slightly. Add cour cream. Blend well. Finally add pineapple pieces and pecans. Mix. Pour into a pretty dish. Chill.
