Christmas Jello Shots
Add a festive twist to your holiday celebrations with these colofurl Christmas Jello Shots! These festive shots are the perfect addition to your party spread.
Servings 16 jello shots
Calories 128kcal
Ingredients
Cranberry jello shots
- 1 cup cranberry juice cocktail NOT 100% cranberry juice
- ½ cup sugar
- 1 cup vodka
- 14 grams unflavored gelatin
- 1 sprig fresh rosemary for garnish
- 1 sugared cranberry for garnish
Sugared cranberries
- ½ cup sugar
- ½ cup water
- 3½ cups cranberries
- ½ cup granulated sugar
Instructions
Cranberry jello shots
- Prepare molds. Spray them lightly with cooking spray and use a paper towel to wipe away any excess, leaving a very light coating.
- In a small saucepan, add cranberry juice cocktail. Sprinkle gelatin over top and allow to rest for 5 minutes until gelatin is softened and the liquid’s surface appears slightly wrinkled.
- Warm over medium heat for 2 to 3 minutes. Add sugar. Stir until gelatin is completely dissolved. Do not let boil. Remove from heat. Stir in the vodka.
- Distribute the liquid evenly among the molds. Refrigerate 3 to 4 hours before serving, until set. Store in the fridge and enjoy within 2-3 days. They can be made ahead, but not too far in advance. Jello shots do not freeze well.
- Before serving, garnish with rosemary and sugared cranberries, which you can make while the jello shots set.
Sugared Cranberries
- In a medium saucepan over medium heat, stir together sugar and water until dissolved. Remove from heat. Let cool completely.
- In a medium bowl, combine cranberries and cooled sugar syrup. Stir to coat all the cranberries.
- With a fine mesh strainer, drain off any excess simple syrup into a mason jar. Discard or reserve for cocktails if desired.
- Arrange the coated cranberries in a single layer on a wire baking rack. Let them dry for one hour.
- Place syrup-coated cranberries in a bowl and coat with granulated sugar.
- Serve immediately or store in an airtight container in the fridge for up to 5 days.
Notes
Top tip: Greasing your containers is always a good idea so the jello shots release from the cups smoothly. Simply spritz cooking spray around the interior of your jello shot containers, and use a paper towel to spread it around so that all that’s left is a light coating.
Storing jello shots: Jello shots taste best fresh, so make them the day of your event or up to 2 days before. Technically, you can make them more in advance, but they tend to shrivel and shrink after a week in the fridge. Don’t serve them if they are more than a week old. Jello shots do not freeze well.
This recipe makes approximately 16 shots when using 1-ounce shot glasses, so put them on a baking sheet so they can lay flat for even tops, and also so they are easy to transfer in and out of the fridge.
Nutrition
Serving: 1jello shot | Calories: 128kcal | Carbohydrates: 23g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 20mg | Fiber: 1g | Sugar: 22g | Vitamin A: 15IU | Vitamin C: 10mg | Calcium: 3mg | Iron: 0.1mg
