This easy Cranberry Jello Shots with vodka recipe will take your party from mellow to merry. Make ahead with 3 ingredients, these festive vodka Jello shots are perfect for holiday parties.
Add the Cranberry Jello powder to a medium mixing bowl. Pour in the hot water and whisk until the gelatin is completely dissolved.
Add the vodka and stir.
Place the plastic shot cups on a tray and pour the cranberry Jello into the cups filling almost to the top.
Cover and chill in the fridge for 4 hours or overnight.
Make the Sugared Cranberries
Place 1/4 cup of water and 1/4 cup of sugar in a shallow saucepan, bring to a simmer on medium heat stirring until the sugar is dissolved.
Remove from the heat and add the cranberries. Stir, making sure they are all coated. Let sit for 5-10 minutes, stirring occasionally.
Line a tray or baking sheet with parchment paper and set aside. Using a slotted spoon, transfer the cranberries to the parchment paper, make sure to keep them separated. Let dry for 1 hour. (The cranberries should be dry and sticky by this point).
Put 3/4 cup of sugar into a small bowl. Add a few cranberries at a time to the bowl and toss them around in the sugar.
Place back on clean parchment paper. Repeat until everything has been coated.
Let dry for another hour or so.
Once the jello has formed, place 3 sugar coated cranberries on top. Serve and enjoy!
Notes
Remember, since these have alcohol, they are only for people of legal drinking age. Be sure to label them properly and serve them out of reach of minors if they will be present.
You'll want to make sure to use a cup that is shorter and wider rather than taller as it can be hard to get the Jello shot out. These are great.
If you don't want them to be taken as shots you can make them in shot glasses and you can set out tiny dessert spoons for those people who aren't the shots type.
Too much alcohol can keep the jello shots from setting up correctly so keep that in mind if you really want to get wild with the vodka.
Jello shots should be refrigerated to help them set up properly. Keep them in the fridge until time to serve. They can sit out on a table for a while but I prefer them cold for best texture.