Ingredients
- 1/2 cup orange marmalade
- 1/2 cup sugar
- 8 large navel oranges
- 1 1/2 cups Champagne or sparkling white grape juice
- 1/3 cup toasted slivered almonds
- Sprig of fresh mint
Directions
- 1
Combine the marmalade and sugar in a small saucepan. Mix well, place over low heat and cook, stirring, until the sugar dissolves.
- 2
Cut the peel from the oranges, cut into slices and then quarter each slice, removing the white center pith from each. Put into a medium bowl.
- 3
Pour the sugar/marmalade mixture and Champagne or grape juice over the sliced oranges. Refrigerate for 8 hours.
- 4
Sprinkle with almonds before serving and add a sprig of mint.