He grew up calling it Red Hot Salad. And that is what we call it at our house, too. But for this post, I am renaming it Cinnamon Jello Salad because it seems to better describe it for my recipe index. This recipe uses cherry jello but you can't taste cherry. All you taste is the cinnamon. You could probably use another red jello, if cherry is not available.
Cinnamon Jello Salad
1 lg cherry jello (6oz)
½ c cinnamon imperials (aka red hot candies)
3 c water, separated
1 c unsweetened applesauce
Put one cup of water in refrigerator to chill. Meanwhile, put remaining two cups of water in a small sauce pan on high heat. Once water has reached boiling, add cinnamon imperials and stir frequently until all candies have dissolved in water. Remove from heat, stir in jello until dissolved. Pour jello mixture into glass serving bowl. Add cool water, stirring until combined. Refrigerate just until mixture is cool and just starting to thicken. Stir in applesauce until distributed throughout jello. Refrigerate until jello is set, at least 4 hours.