Honey Glazed Carrots

Rating: 
Side Dishes
Makes: 100 Servings
Fresh Carrots
9 lb
2 gal
Margarine
8 oz
1 cup
Sugar
5 oz
½ cup 2 Tbsp
Frozen orange juice concentrate
7 oz
¾ cup
Honey
7 oz
¾ cup
Ground nutmeg
2 tsp
Ground cinnamon
2 tsp
Water, cold
2 cup
Cornstarch
1/3 cup
Raisins OR Dried cherries, chopped
10 oz OR 1 lb 6 ½ oz
1 cup OR 4 cup

Directions

1. Wash, peel, and remove ends of carrots. Slice into ½” coins.
2. Divide carrots evenly into 2 steam table pans (12” x 20” x 2 ½”, 4.5 lb per pan).
3. For glaze: Combine margarine or butter, sugar, orange juice concentrate, honey, nutmeg, and cinnamon.
4. Mix cold water and cornstarch until dissolved. Add to glaze. Stir to blend.
5. Bring glaze to a boil, stirring constantly. Remove from heat.
6. Add raisins or dried cherries to carrots.
7. Pour 2 ¾ cups glaze over each pan of carrots and bake. Conventional oven: 375 degrees F for 30-40 minutes. Convection oven: 325 degrees F for 20-30 minutes. CCP: Cook to 140 degrees F or higher or until carrots are fork tender. CCP: Hold for hot service at 135 degrees F or higher. Portion with No. 8 scoop (1/2 cup).

Serving

No. 8 scoop; ½ cup
English
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