Instructions

1. In a small saucepan, add cranberry juice, and bring to a boil over high heat.
2. Remove from heat once boiling, and stir in gelatin. Once the gelatin is dissolved in the liquid, let it cool to room temperature.
3. Once cooled, stir in the champagne.
4. Pour into a 8x8 pan or individual Jello shot cups.
5. Chill for at least 4 hours (preferably overnight) and then top with sanding sugar to serve.