½ cup sugar
½ cup orange marmalade
Mix well and stir over low heat until sugar dissolves
8 large navel oranges. Cut peel from oranges, slice and quarter each, removing white center pith from each slice.
1 ½ cup champagne or sparkling white grape juice
Pour sugar / marmalade mixture and champagne or grape juice over sliced oranges. Refrigerate 8 hours.
Sprinkle with 1/3 cup toasted slivered almonds before serving if desired. (If Wetsy isn’t having any!)http://thepioneerwoman.com/cooking/champagne-oranges/