5-10 blood oranges
1 cup freshly squeezed blood orange juice
2 packets unflavored Knox gelatin
1 tablespoon sugar
3/4 cup champagne
1/4 cup Grand Marnier
Slice oranges in half and carefully remove the fruit portion to make orange peel “cups.” You will need approximately 10 halves (5 oranges) to hold all of the jello.
Juice enough of the fruit to yield 1 cup of blood orange juice. (You will probably need approximately 10 oranges to get enough juice. If you don’t have enough, you can simply add in some regular store-bought orange juice.)
Strain juice to remove solids and place in a small saucepan. Sprinkle with gelatin and sugar and allow gelatin to soak for a minute or two. Heat over medium, stirring until the sugar and gelatin are both dissolved.
Stir in champagne and Grand Marnier and pour into orange halves that have been secured in a muffin tin. Allow to set several hours or overnight. Slice into wedges and serve!