From "Talk About Good! La LIVRE de la CUISINE de LAFAYETTE " comes this user-requested recipe. Left to his own devices, Chef Andy would probably omit the celery, swap in apple cider for the water, and pretend that the "serve on lettuce with mayonnaise" step never existed. You may wish to do the same.

Cinnamon Candy Salad 
1 package (3 oz) cherry gelatin
1/4 cup cinnamon candies
1 cup chopped pared apples
1/2 cup chopped nuts
1 cup hot water
1/2 cup boiling water
1 cup chopped celery

Dissolve gelatin in 1 cup hot water.  Add cinnamon candies to 1/2 cup
boiling water and stir to dissolve.  Add enough water to make 1 cup liquid.
Add to dissolved gelatin and cool until partially set.  Add apple, celery,
and nuts.  Pour into individual oiled molds and chill until firm.
Serve on lettuce with mayonnaise.  Serves 6.

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