I whipped these up with another jello helper (thanks Alia!) earlier in December but just now received the photo evidence (thanks Andrew!). I made this batch for a friend's surprise party and they disappeared faster than any of my other jello creations! Not only are these boozy and easy to eat but they're quite pretty. I modified Martha Stewart's Dessert Wine Gelees with Citrus Fruit recipe and although I loved the end result, I definitely plan to make them again trying different dessert wines (sauternes, ice wine, etc.) and citrus fruits (blood oranges, meyer lemons, etc.).
3 envelopes Knox unflavored gelatin
1/2 cup sugar
2 1/4 cups orange muscat dessert wine
1 large grapefruit
1/2 cup + 5 tablespoons cold water
First, combine 5 tablespoons cold water and the 3 packets of gelatin in a bowl. Let stand for 5 minutes. While the gelatin is soaking, combine the sugar, 1/2 cup water, and the 2 1/4 cups wine in a saucepan over medium heat. Simmer until sugar has dissolved. Add the gelatin mixture, and whisk until melted. Cook for 1 minute. Remove from heat, and pour into a 9-by-13-inch pyrex. Let cool in the fridge while you're preparing the citrus.
Cut the peel and pith from whatever citrus fruit you chose. Cut each segment from the membranes, then cut horizontally into thin slices (you will need about 1 cup total). Arrange in a single layer over gelatin mixture - keep in mind that if you crowd the pan with too many citrus segments it will be hard for the gelatin to keep it's shape once you cut the squares. Refrigerate, uncovered, overnight.
To unmold, run a knife around the edge of the pyrex. Invert and turn out onto a moistened baking sheet. Trim edges, and cut into squares. Serve immediately, or refrigerate, uncovered, up to 1 day.
Now go impress your friends with a batch of these for New Year's - Happy molding!