Step 1

In a 4-cup measuring cup, heat 1 cup of cran-raspberry juice until hot.

Step 2

Sprinkle the packets of gelatin over the hot juice and stir in. Leave to set for 5 minutes. Then whisk the gelatin into the juice until fully dissolved.

Step 3

Add triple sec and ½ cup of reserved juice/syrup from the can of mandarin oranges.

Step 4

Add wine to the 4-cup mark and stir all ingredients to combine. If there is foam on top of the liquid, skim it off with a spoon. Set aside (do not chill).

Step 5

Lay out jello shot cups on a sheet pan. Place 2-3 pieces of mandarin orange and raspberry in each cup.

Step 6

Peel and core apple and dice into bite-sized pieces. Toss apple with lemon juice and distribute among the cups.

Step 7

Use a spouted cup to add the wine/gelatin mixture to each cup.

Step 8

Place jello cups in the refrigerator for 2+ hours to firm up.