Cranberry Jell-O Shots
just as jiggly as that can-shaped jar of cranberry sauce found at your
holiday table, only this treat people will be clamoring to try.
The sugar-coated cranberries are optional, but highly encouraged—they make for a great sweet-tart chaser after you've downed the shot.
Yield: 20 servings
- 1/2 c. water
- 1 1/2 c. sugar, separated into 1 cup and 1/2 cup
- 1 package fresh cranberries
Cranberry Jello Shots
- 3 c. water, separated into 2 cups and 1 cup
- 2 packets cranberry-flavored Jello (3.4 ounces)
- 1 c. vodka
- For the Sugar-Coated Cranberries: Pour the water and 1/2 cup of sugar into a saucepan over medium heat, stirring until the sugar has dissolved completely (hooray—you've created a simple syrup!). Let it cool for about 15-20 minutes, then add the cranberries, mixing so they're all thoroughly coated.
- Remove the cranberries from the simple syrup using a slotted spoon, tapping away any excess syrup. Place them in a gallon-size resealable plastic bag, then pour the remaining sugar on top. Seal the bag and shake the cranberries to thoroughly coat them.
- Spread them out over a large plate or baking sheet and place in the refrigerator for 20-30 minutes, just to let the sugar harden and the berries cool completely.
- For the Jello Shots: Place 1 cup water and the vodka in the fridge to chill.
- Pour 2 cups water into a saucepan and bring to a boil. Add the packets of cranberry Jello, and whisk until the Jello has dissolved. Remove the pan from the heat.
- Pour the cold cup of water and cup of vodka into the Jello mixture, stirring for about 2-3 minutes. Place in the refrigerator to set for at least 20 minutes.