Candle Salad - cooking recipe

Ingredients

1 can whole cranberry sauce
1 pkg. red, yellow or orange gelatin (3 oz.)
1 c. boiling water
1/4 tsp. salt
1 Tbsp. lemon juice
1/2 c. mayonnaise
1 apple, diced
1/2 c. pecans, chopped

Preparation

Heat cranberry sauce.
Strain and set berries aside. Dissolve gelatin in hot juice and water.
Add salt and lemon juice.
Chill until it begins to gel.
Beat mayonnaise into gelatin with rotary beater until light and fluffy.\tFold in cranberries, apple and nuts.
Divide mixture evenly into 10 empty 6-ounce juice cans.
Fill each can 3/4 full.
Chill and unmold. Garnish with mayonnaise.