Heat cranberry sauce in a saucepan.

Strain the heated cranberry sauce to remove solids.

In a separate bowl, combine the strained cranberry liquid with boiling water and strawberry gelatin.

Stir until the gelatin is completely dissolved.

Add lemon juice and salt to the gelatin mixture and mix well.

Chill the mixture until it is slightly thickened.

Add mayonnaise to the chilled mixture.

Beat the mixture with a rotary beater until fluffy.

Fold in the reserved cranberries, diced apples, and chopped walnuts.

Stir the mixture gently to combine all ingredients.

Chill the mixture until it is slightly thickened again.

Fill a cranberry sauce can 3/4 full with the mixture for the largest 'candle'.

Spoon the remaining mixture into assorted sizes of glasses or cans.

Chill until firm.

Unmold the 'candles' onto a serving tray.

Insert birthday candle halves into the center of each 'candle'.

Make the salad the day before serving.