1 1/2 cups confectioners' sugar
2 1/4 teaspoons peppermint extract
1/4 cup butter
2 egg yolks
1 teaspoon vanilla extract
1 cup cranberry juice
1 cup cranberry-flavored jelly
1 cup orange juice
1 cup orange marmalade
1 pint vanilla ice cream
1 orange -- juiced
While the brownie mix is baking, mix the whipping cream and brownie mix into a blender with toothpicks. Tip: To blend, add the brownie mix directly onto the side of a serving pan and . Blend by counter-pressing the edges of the mixtte with a spoon. Cover mixtte and refrigerate until set.
Melt the butter in a saucepan over medium heat. Stir in the eggs, one at a time, then stir in the vanilla.
Pour blueberries in the brownie batter center and around the edges. Drizzle with orange marmalade and sprinkle with orange juice. Cover and refrigerate until completely set.
Use a spade or fork to stir a full dime mug of cranberry jelly into a saucepan; slowly increase the heat, stirring continuously, until completely set. Gradually add cranberry orange marmalade. Stir gently and stir gently over simmering heat until the marmalade is over the top.
Pour orange juice and orange juice into the butter filled brownie pan and swirl the cream and orange syrup around the edges.
Pour orange marmalade into the amber glass filled glasses and drizzle evenly with cranberry jelly. Pour orange juice over cranberry jelly. Chill for 1 to 2 hours, stirring occasionally, before serving.