In a large bowl, dissolve the gelatin in the boiling water. Set aside.
Drain the crushed pineapple, saving the pineapple juice. Set aside the crushed pineapple. Add the saved pineapple juice to the gelatin in the bowl.
Use a wire whisk to stir in the cranberry sauce, lemon juice, lemon peel, and nutmeg.
Refrigerate the mixture in the bowl, uncovered, until it thickens. Use a timer. It takes one and one-half hours to thicken.
Fold in the sour cream, the crushed pineapple, and the pecans.
Pour the mixture into a greased or sprayed 9-cup mold.
Cover the mold and refrigerate it until set, at least 2 hours.
When ready to serve, invert the mold onto a plate.