This is another Grandma recipe. It had to have been cut out of either Women's Day, Family Circle or McCall's, which she read religiously alongside Organic Gardening. She made it every Thanksgiving from when I was a little kid until she died, and then my grandfather took over making it until last year. I've always made fresh cranberry sauce, but have never made The Mousse. This year I'm away from home on Thanksgiving for the first time and having Nostalgia Recipe Fest, so I'm making both cranberry sauce and cranberry mousse*. All Thanksgiving meals for two need at least two separate cranberry dishes, don't you think?

1 20 oz can crushed pineapple in juice
1 6 oz package strawberry gelatin
1 cup water
1 can or 1 lb whole cranberry sauce
3 T lemon juice
1 t lemon zest
1/4 t nutmeg
2 cups sour cream
1/2 cup chopped pecans

Drain pineapple well, reserving all juice. Add juice to gelatin in a two-quart saucepan. Stir in water. Heat to boiling, stirring to dissolve gelatin. Remove from heat. Blend in cranberry sauce. Add lemon juice, zest and nutmeg. Chill until mixture thickens slightly. Blend sour cream into gelatin mixture. Fold in pineapple and pecans. Pour into two-quart mold and chill until firm. Unmold onto serving plate.

Update: Mom wrote to let me know that the zest and nutmeg should be in teaspoons, not tablespoons. I have corrected these measurements above.

*My parents are probably at least partly thankful that I'm not home this year. Dad has agitated for eating Thanksgiving dinner in a restaurant for the past few years, and I've resisted by cooking the whole shebang. Now he'll get his chance.