November 30th is Mousse Day

Cranberry Mousse  

1 (20 oz.) can crushed pineapple, in juice

1 (6 oz.) pkg. strawberry JELL-O

1 c. water

15-16 oz. can whole cranberry sauce

3 Tbsp. fresh lemon juice

1 Tbsp. lemon zest, grated

¼ tsp. nutmeg

2 c. sour cream

½ c. chopped pecans

Drain pineapple and reserve juice. Add juice to JELL-O in a 2-qt saucepan. Stir in water, heat to boil. Stir to dissolve. Remove from heat blend in the cranberry sauce. Add lemon juice and nutmeg. Chill until thickened. Blend in sour cream into JELL-O mixture and fold in pineapple and pecans. Pour into a 2-quart salad mold.