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

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. Fold 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. To Flame: Cut small birthday candles in half to shorten. Insert in top of molded salad. Light.