• 1 can (1 pound) whole cranberry sauce
• 1 cup boiling water
• 1 package (3 ounces) red, yellow, or orange fruit-flavored gel
• ¼ teaspoon salt
• 1 tablespoon lemon juice
• ½ cup mayonnaise
• 1 apple, peeled, cored, and diced; or 1 orange, peeled, seeded, and diced
• ¼ cup chopped walnuts
• 8 baby carrots, peeled

1. In a small saucepan over medium heat, heat the cranberry sauce. Strain the hot juice into a mixing bowl and set the berries aside. Add the hot water to the hot juice. Dissolve the gel in the hot liquid mixture. Add the salt and lemon juice. Chill until thickened enough to mound slightly when dropped from a spoon. With a rotary beater, beat in the mayonnaise until light and fluffy. Fold in the cranberries, fruit, and nuts. Divide the mixture evenly into eight 6-ounce fruit juice cans. Chill for 4 hours or longer. With a vegetable parer, shave down each baby carrot to simulate a candle wick. When ready to serve, unmold the candles and insert a carrot wick into the tip of each candle.

!בתאבון