Cran-Orange Relish - USDA Recipe for CACFP

Cran-Orange Relish - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Our chunky and sweet Cran-Orange Relish recipe combines pineapple tidbits and mandarin oranges with cinnamon and nutmeg.

 

Canned cranberry sauce, whole berry, mashed
2 lb
3 ¼ cups (approx. ¼ No. 10 can)
4 lb
1 qt 2 ½ cups (approx. ½ No. 10 can)

1. Combine cranberry sauce, pineapples, nutmeg, and cinnamon in a large bowl. Stir well. Set aside for step 3.

Canned pineapple, crushed, drained
2 lb 8 oz
1 qt 2/3 cup (approx. ½ No. 10 can)
5 lb
2 qt 1 1/3 cups (approx. 1 No. 10 can)
Ground nutmeg
1/2 tsp
1 tsp
Ground cinnamon
1/2 tsp
1 tsp
Cornstarch
3 Tbsp
2 oz
1/4 cup 2 Tbsp

2. Combine cornstarch and water in a small bowl. Stir well. Set aside for step 3.

Water
1/2 cup
1 cup

3. Pour ½ cup (about 4 oz) cornstarch mixture over cranberry mixture. Stir well. Recommended to cook in batches of 25.

4. In a large stock pot, add cranberry and cornstarch mixture. Heat uncovered over low heat for 5 minutes until bubbles begin to form.

Canned mandarin oranges, drained
2 lb 4 oz
1 qt 1 ½ cups 1 2/3 tsp (approx. 1/3 No. 10 can)
4 lb 8 oz
2 qt 3 cups 1 Tbsp 1/3 tsp (approx. 2/3 No. 10 can)

5. Slowly fold in oranges. Stir gently.

6. Critical Control Point: Heat to 140 °F or higher.

7. Pour 2 qt 2 cups (about 5 lb 12 oz) relish into a steam table pan (12” x 20” x 2 ½”). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

8. Cover and refrigerate.

9. Critical Control Point: Cool to 40 °F or lower within 4 hours.

10. Critical Control Point: Hold at 40 °F or below.

11. Portion with No. 12 scoop (1/3 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
 
Cooking Process #2: Same Day Service
 
Serving
 
NSLP/SBP Crediting Information:  1/3 cup (No. 12 scoop) provides 1/2 cup fruit.                                                                                                                                                                                              
CACFP Crediting Information:  1/3 cup (No. 12 scoop) provides 1/2 cup fruit.
 
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