1/2 c. red cinnamon candies
1 c. water
1 (6 oz.) pkg. raspberry Jello
2 (15 oz.) jars applesauce
2 tbsp. vinegar

Cook candies in 1 cup water, stir until candies melt. Heat to boiling and pour over Jello in large bowl, stirring until Jello is dissolved. Stir in applesauce and vinegar. Pour into mold and refrigerate until firm.