In medium saucepan over medium heat, combine cup of sugar and cup water and stir until sugar dissolves completely. Let cool 20 minutes, then mix in cranberries until coated.
Using a slotted spoon, transfer cranberries, tapping away any excess syrup, into a large resealable plastic bag. Add remaining 1 cup sugar, seal, and shake until cranberries are completely coated.
Spread out cranberries on a baking sheet and refrigerate until cranberries are completely cool and sugar hardens, 25 minutes.
Bring 2 cups water to a boil. Add Jell-O mix and whisk until completely dissolved, then remove from heat and stir in vodka and 1 cup cold water. Let cool 2 to 3 minutes.
Place 18 plastic shot glasses on a baking sheet and pour in Jell-O mixture until each is full.
Refrigerate until set, about 3 hours.
Top each shot with 1 or 2 sugared cranberries.
Ingredients
Directions
In medium saucepan over medium heat, combine cup of sugar and cup water and stir until sugar dissolves completely. Let cool 20 minutes, then mix in cranberries until coated.
Using a slotted spoon, transfer cranberries, tapping away any excess syrup, into a large resealable plastic bag. Add remaining 1 cup sugar, seal, and shake until cranberries are completely coated.
Spread out cranberries on a baking sheet and refrigerate until cranberries are completely cool and sugar hardens, 25 minutes.
Bring 2 cups water to a boil. Add Jell-O mix and whisk until completely dissolved, then remove from heat and stir in vodka and 1 cup cold water. Let cool 2 to 3 minutes.
Place 18 plastic shot glasses on a baking sheet and pour in Jell-O mixture until each is full.
Refrigerate until set, about 3 hours.
Top each shot with 1 or 2 sugared cranberries.