|Sugar||1⁄2 Cup (8 tbs)|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Champagne||1 1⁄2 Cup (24 tbs)|
|Navel oranges||8 Large, peeled and sectioned|
|Slivered almonds||1⁄3 Cup (5.33 tbs), toasted|
Combine sugar and marmalade in a small saucepan; cook over medium heat, stirring frequently, until sugar dissolves.
Combine marmalade mixture, champagne, and orange sections in a large bowl, stirring gently.
Cover and chill 8 hours.
Transfer orange mixture to a serving dish, and sprinkle with slivered almonds.