The sugar-coated cranberries are optional, but highly encouraged—they make for a great sweet-tart chaser after you’ve downed the shot.
TOTAL TIME: 1:00
FOR THE CRANBERRIES
- 1/2 c. water
- 1 1/2 c. sugar, divided
- 1 package fresh cranberries
FOR THE JELL-O SHOTS
- 3 c. Water, Divided
- 2 packets cranberry-flavored Jell-o (3.4-oz.)
- 1 c. vodka
- Make the Sugar-Coated Cranberries: Pour water and 1/2 cup sugar into a saucepan over medium heat, stirring until sugar has dissolved completely (hooray—you’ve created a simple syrup!). Let cool for 15 to 20 minutes, then add cranberries, mixing until thoroughly coated.
- Remove cranberries from simple syrup using a slotted spoon, tapping away any excess syrup. Place them in a gallon-size resealable plastic bag, then pour remaining 1 cup sugar on top. Seal the bag and shake cranberries to thoroughly coat.
- Spread cranberries out over a large plate or baking sheet and place in the refrigerator for 20 to 30 minutes, just to let the sugar harden and the berries cool completely.
- Make the Jell-o Shots: Place 1 cup water and vodka in the fridge to chill.
- Pour remaining 2 cups water into a saucepan and bring to a boil. Add Jell-o packets and whisk until Jell-o has dissolved. Remove pan from heat.
- Pour the cold cup of water and cup of vodka into the Jell-o mixture, stirring for 2 to 3 minutes. Once cool, pour mixture into shot glasses using a measuring cup or other easy-to-pour vessel. Refrigerate for 3 hours to set. Top each with one or two cranberries and serve.