Prep the mold: Lightly coat the interior of a 1-quart mold with vegetable oil. Set aside.
Make the rosé gelatin: Place the gelatin pieces in a small saucepan. Add the grape juice and set aside to bloom for 10 minutes.
Add the wine to the gelatin and place over low heat. Cook, stirring constantly, until the gelatin has dissolved completely, about 4 minutes. Add the lemon juice, Grand Marnier, and sugar and continue to cook, stirring, until the sugar has dissolved completely, about 3 minutes.
Remove from the heat and pour through a fine-mesh sieve into a medium bowl. Transfer the bowl to the freezer and, stirring occasionally, let chill until beginning to thicken, about 45 minutes.
Remove the bowl from the freezer and gently stir in the fruit and glitter. You want them to stay suspended in the gelatin so do not overmix. Spoon the thick mixture into the prepared mold. Refrigerate until completely set, about 3 hours or up to 24 hours.
Unmold the gelatin: Remove the mold from the refrigerator. Place the mold in a bowl of hot water for 15 to 30 seconds to loosen. Watch carefully as you do not want the gelatin to begin melting. Remove the mold from the water and wipe the exterior dry. Place a serving plate over the mold and quickly invert the mold onto it. The gelatin should pop right out.
