Fruit juice jello jigglers jello shots.jpg?ixlib=rails 2.1

Materials

  • 12-16 maraschino cherries
  • 1/2 cup pomegranate juice
  • 1/2 cup pineapple juice
  • 1 1/4 envelopes Knox gelatin 1/4 envelope equals about 1/2 teaspoon of gelatin powder
  • 2 cups white peach cranberry juice cocktail
  • 2 1/2 envelopes Knox gelatin 1/2 envelope equals about 1 teaspoon of gelatin powder
  • Candy sprinkles

Instructions

  1. Spray a silicone mold with cooking oil. Wipe clean with a paper towel and place on a cookie sheet.
  2. Cut the bottom off each cherry so they will stand up straight. Put cherries on a paper towel to drain.
  3. For the bottom layer, pour juice in a saucepan and sprinkle with gelatin. Allow to soak in for a few minutes. Heat over very low heat, stirring constantly, until dissolved (about 5 minutes). Remove from heat. Fill each mold cavity 1/3 full with the gelatin mixture. Refrigerate until fully set, 30 minutes to an hour.
  4. For the clear top layer, pour juice in a saucepan and sprinkle with gelatin. Allow to soak in for a few minutes. Heat over very low heat, stirring constantly, until dissolved (about 5 minutes). Remove from heat and let cool 10-15 minutes.
  5. Remove molds from the refrigerator. Place a cherry in each mold. Using a spoon, carefully fill each mold to the top with the clear mixture. Chill for several hours or overnight.
  6. Add sprinkles before serving.
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