Mulled Wine Fireball Jello Shots

Ingredients

• 3/4 plus 1/3 Cup red wine (I used Bread and Butter Pinot Noir)
• 5 cloves
• 2 cinnamon sticks
• 1 Pod star anise (plus extra for garnish)
• 1 Box raspberry gelatin (3-Ounce box)
• 3/4 Cup water (boiling)
• 1/4 Cup orange juice (pulp-free, chilled)
• 1/4 Cup cinnamon whiskey (such as Fireball Cinnamon Whisky, chilled)
• 25 cranberries (whole, for garnish)
• 9 Slices orange (quartered, for garnish)

Instructions

1. 1

   heat: In a small saucepan, heat ¾ cup red wine, cloves, cinnamon sticks, and star anise pod for one hour on low. Do not allow wine to simmer. Remove from heat.

2. 2

   Strain out cloves, cinnamon sticks, and star anise.

3. 3

   top off: The wine reduces pretty significantly. You should have about ⅓ cup left of the liquid but it’s fine if you have a bit more or less. Top off the mulled wine with enough fresh wine to make a total of ⅔ cup. Set aside.

4. 4

   whisk: In a small, heatproof bowl, whisk together boiling water and raspberry gelatin until completely dissolved. Add mulled wine, orange juice, and cinnamon whiskey. Whisk until combined.

5. 5

   set: Pour prepared mulled wine gelatin into 2 ounce shot glasses. Refrigerate for 4 hours, or until set. Top with whole cranberries, orange slices, and a star anise pod, if desired.