Mandarin Orange Crescent Rolls
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Mikan - Japanese oranges - commonly known as cutie pies in the U.S. are a popular autumn and winter fruit. From children's bento lunch boxes to home altars, mikan are everywhere. Understandably. The mini oranges are a quick pick-me-up - just like my crescent rolls filled with homemade mandarin orange jam.
Ingredients:
For the mandarin orange jam:
- 1 (11 ounce) can or jar of mandarin orange slices in light syrup
- 1 (1.75 ounce) box of Sure-Jell
- 1/4 cup water
- 1 envelope unflavored gelatin
For the crescent rolls:
-
1 package of refrigerated crescent rolls
(Or prepare this easy recipe for croissants. Omit or add the chocolate when filling with mandarin orange jam.) - 1 egg, lightly whisked
- Mandarin Orange Jam
Directions:
For the mandarin orange jam:
- Pile the mandarin orange slices into a blender. Hit the purée button for 3 seconds or less. Ideally, you want to see flecks of mandarin orange in the purée.
- Pour one box of Sure-Jell into a saucepan with 1/4 cup of water. Bring to a boil.
- Off the stove, stir in the mandarin oranges and gelatin.
- Cool to room temperature. Refrigerate overnight.
For the crescent rolls:
- Place a 1/2 teaspoon to 3/4 teaspoon onto the wider ends of your unwrapped crescent rolls.
- Wrap into a crescent shape.
- Gently paint the egg onto the rolls. Follow with a light dab of mandarin orange jam.
- Bake at 350 degrees for 16 minutes or until golden brown.
- Serve hot or cold with additional mandarin orange jam.