One of the greatest parts of working for Taste of Home is getting to try new recipes all the time. Almost every day there’s something new – a casserole, a dessert bar, a cheesecake – ready for the sampling. Once in a while, though, there’s something special.
A few months ago that was an apple cider Jell-O shot. Very unlike Taste of Home but so so good. The second I tried it, I knew I’d be making them come fall. I just needed to break them out for the right occasion. And when my sister-in-law texted me about her annual Halloween party, I knew I found it.
So I pulled up the recipe on the website and I read it through. Seemed simple enough (I mean, it is Jell-O). But as I rummaged through my liquor cabinet, I realized I didn’t have enough vodka to make the batch. But the ingredients had me thinking that another liquor would do just fine, a very Wisconsin choice of liquor: brandy.
I mean apples, cinnamon, ginger, bitters? Those autumnal flavors are a natural match for brandy. So I went ahead and did it. And it turned out scary good.
You’ll need:
- 4 packets unflavored gelatin
- 1½ cups apple cider
- 1½ cups brandy
- 1 cup sugar
- ½ teaspoon powdered ginger
- 2 teaspoons bitters + more for garnishing
- 2 tablespoons cinnamon-sugar
Making these is a cinch. Start by pouring your apple cider into a small saucepan or pot. Then sprinkle all four packets of gelatin on top. Let this hang out for five minutes.
Then stir in the sugar and turn on the heat – just to low. You’ll heat this until all the sugar has dissolved – about ten minutes. Then you can add in your brandy, bitters and ginger. I used ginger here because the original recipe called for ginger-infused vodka and I didn’t want to lose that little kick.
Then pour this into a 11×7 baking pan that’s spritzed with cooking spray. You can also use a 9×9 pan. Heck, an 8×8 pan would be fine too – just cut the squares a little smaller to compensate for the depth.
Let this sit uncovered in the fridge for at least two hours. Once it’s all set, you can scoop it out of your pan and place on a cutting board. I found it easiest to slice the Jello into four smaller sections and scoop them that way. From there you can cut into individual portions. I went for squares that were about 1½”x1½”. Right before serving, brush with more Angostura bitters and sprinkle with cinnamon sugar (though, the bitters are optional here).
The results are really very fall tasting and a bit adult. I think the bitterness and spice cuts down on that super-sweetness that you normally get from a Jell-O shot, so that’s all good by me! I think these are great for a grown-up Halloween, but I could totally see them working for a Friendsgiving (or really casual family Thanksgiving), too.
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