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Thanksgiving Jello Shots

Print Recipe
Prep Time 15 minutes
Total Time 4 hours 15 minutes
Servings: 20 shots
Calories: 65
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cranberry juice
  • 1 box (3 oz) cranberry, berry, or cherry gelatin
  • ¾ cup vodka, chilled
  • ¼ cup cold water or orange liqueur for flavor
  • Fresh cranberries or orange twist for garnish

Equipment

  • Measuring cups
  • Medium mixing bowl or pitcher
  • Shot glasses or small cups
  • Refrigerator space

Method
 

Dissolve the gelatin
  1. Bring the cranberry juice to a boil. Off the heat, whisk in the gelatin until fully dissolved.
Cool
  1. Let it cool for 10 minutes, until warm but not hot.
Add the liquor
  1. Stir in the chilled vodka and cold water.
Pour
  1. Pour into the cups (about ⅔ full) and refrigerate at least 4 hours, ideally overnight.
Garnish
  1. Garnish with fresh cranberries or an orange twist just before serving.

Notes

Alcohol interferes with gelatin setting. Above roughly a third of the total liquid, the shots stay soupy. The working ratio is about 1 part liquor to 2 parts other liquid. Add the liquor cold, after the jello has cooled; boiling it cooks off the alcohol and weakens the set.