Recipe: Thanksgiving Jello Shots
(3-ounce) box cranberry-flavored powdered gelatin
- 3 cups
- 1 cup
very cold vodka, divided
(3-ounce) box orange-flavored powdered gelatin
Whipped cream or sugared cranberries, for serving
(2-ounce) plastic condiment cups, preferably with lids
Clear a space in your refrigerator so that a rimmed baking sheet can lay flat. Arrange the plastic cups in a single layer in the baking sheet.
Sprinkle the cranberry-flavored gelatin into a large heatproof bowl. Bring 1 cup of the water to a boil. Pour the boiling water over the gelatin and whisk until dissolved. Add 1/2 cup of water and 1/2 cup of vodka and whisk to combine.
Pour about 3/4 ounce of the cranberry mixture into each cup; the cups should be half-filled. Carefully transfer the tray with the condiment cups to the refrigerator and chill until set, 2 to 3 hours.
While the cranberry layer chills, make the orange gelatin mixture using the same method and amounts as the cranberry layer. Do not transfer the mixture to the cups yet — set aside the bowl at room temperature to cool for at least 1 hour. Once the cranberry layer has set, divide the orange gelatin evenly among the cups. Refrigerate until set, at least 4 hours. If you're not ready to serve yet, cover the cups — especially if you will be transporting them.
When ready to serve, remove from the refrigerator and top each shot with a small dollop of whipped cream.
Storage: The covered shots (without whipped cream) can be refrigerated for 7 to 10 days.
Unmolding jello shots: To serve the jello shots out of their cups, hold the cup upside down under warm running water for a few seconds until the shot slips out of the cup. Transfer to a serving platter and top with whipped cream.