1

Using a medium saucepan over medium high heat, combine 1/2 cup granulated sugar and 1/2 cup lukewarm water. Stir until sugar dissolves completely. Once sugar is dissolved, let mixture cool for 20 minutes, then mix in cranberries until coated.

2

Transfer coated cranberries, using a slotted spoon into a resealable plastic bag. To the plastic bag, add remaining 1 cup sugar, seal the bag, and shake well until cranberries are completely coated.

3

Line a baking sheet with parchment paper, spread out cranberries, and freeze for 25 minutes or until cranberries are completely cool and sugar hardens.

4

In another medium saucepan, bring 2 cups water to a boil. Add cranberry Jell-O mix and whisk until completely dissolved. Once dissolved, remove from heat and stir in vodka and 1 cup cold water. Let mixture cool for 2 to 3 minutes.

5

Place 18 glass or plastic shot glasses on a baking sheet and pour Jell-O mixture into each glass, about 2/3 way full.

6

Refrigerate shot glasses for 3 hours or until set.

7

Garnish each shot glass with 1-2 frozen, sugared cranberries.

8

Serving size: 1 Jell-O shot