Mandarin Orange Crescent Rolls

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:

  1. 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.
  2. Pour one box of Sure-Jell into a saucepan with 1/4 cup of water. Bring to a boil.
  3. Off the stove, stir in the mandarin oranges and gelatin.
  4. Cool to room temperature. Refrigerate overnight. 

For the crescent rolls:

  1. Place a 1/2 teaspoon to 3/4 teaspoon onto the wider ends of your unwrapped crescent rolls. 
  2. Wrap into a crescent shape.
  3. Gently paint the egg onto the rolls. Follow with a light dab of mandarin orange jam.
  4. Bake at 350 degrees for 16 minutes or until golden brown.
  5. Serve hot or cold with additional mandarin orange jam.