Champagne Tangerine Jelly

• 3 cups fresh tangerine juice, strained
• 2 12 cups demi-sec champagne or 2 12 cups sweet sparkling wine

1. Lightly grease a gelatin mold or a decorative cake mold.
2. Pour half the juice in a microwaveable bowl and sprinkle with the gelatin; let stand until softened, about 5 minutes.
3. Microwave on high about 3 1/2 minutes.
4. Whisk in remaining juice and champagne.
5. Pour into prepared mold and refrigerate until set, about 3 hours (can be made 2 days in advance).
6. To unmold, dip the mold into hot water and invert onto a large plate, or wrap a hot water soaked towel around mold and invert onto a large plate.

tangerine juice, demisec champagne

Taken from www.food.com/recipe/champagne-tangerine-jelly-432228 (may not work)