2 env. unflavored gelatin
1/2 c. cold water
1/4 c. sugar
2 tbsp. grated orange peel
2 c. fresh orange juice
1/4 c. honey or light corn syrup
2/3 c. sweet orange marmalade
2 c. light cream
2 tbsp. Cointreau
Red & yellow food coloring (optional)
4 orange slices, cut in half (optional)
Fresh mint sprigs (optional)

In a small saucepan sprinkle gelatin over cold water; let stand 5 minutes. Add sugar. Stir over medium heat until gelatin and sugar are completely dissolved. Cool 10 minutes.

In a food processor or blender combine gelatin mixture, orange peel, orange juice, honey, marmalade, cream, cointreau and food coloring. Blend until well combined.

Pour into a 9 x 13 x 2 inch pan. Freeze 2-3 hours until firm about 1 inch all the way around pan. Return mixture to blender, blending until soft but not melted. Turn into a mold (6 cup capacity) and freeze overnight. To release mold place mold inverted over serving tray and cover with hot dish cloth. Garnish with orange slices and mint sprigs. Makes 8 servings.