Orange-Glazed Carrots

Rating: 
Side Dishes I-12A
Makes: 25 or 50 Servings
Cornstarch
1 Tbsp
2 Tbsp

1. Combine cornstarch with cold water until dissolved and set aside for step 3.

Water, cold
1/2 cup
1 cup
Canned sliced carrots, drained
2 lb 9 oz
1 qt 3 cups (5/8 No. 10 can)
5 lb 2 oz
3 qt (1 1/4 No. 10 cans)

2. Place 2 lb 9 oz (1 qt 2 cups) carrots into each pan (9" x13" x 2"). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

OR
OR
OR
OR
OR
Frozen sliced carrots
2 lb 4 oz
2 qt
4 lb 8 oz
1 gal
Margarine or butter
2 oz
1/4 cup
4 oz
1/2 cup

3. Glaze: Combine margarine or butter, brown sugar, orange juice concentrate, nutmeg (optional), cinnamon and dissolved cornstarch. Stir to blend.

Brown sugar, packed
2 1/4 oz
1/4 cup 2 Tbsp
5 1/2 oz
3/4 cup 1 Tbsp
Frozen orange juice concentrate
3 1/2 oz
1/4 cup 2 1/2 Tbsp
7 oz
3/4 cup
Ground nutmeg (optional)
1/2 tsp
1 tsp
Ground cinnamon
1/2 tsp
1 tsp
Dehydrated plums (prunes), chopped (optional)
2 1/2 oz
1/4 cup 3 Tbsp
5 oz
3/4 cup 2 Tbsp
OR
OR
OR
OR
OR
Raisins (optional)
2 1/2 oz
1/2 cup
5 oz
1 cup

4. Bring to a boil. Remove from heat. Add dehydrated plums or raisins (optional).

5. Pour 1 ¼ cups 2 Tbsp glaze over each pan of carrots. Bake: Conventional Oven: 375° F for 20-30 minute Convection Oven: 325° F for 15-20 minutes CCP not needed.

6. CCP: Hold at 140° F or warmer. Portion with No. 12 scoop ( ⅓ cup).

Serving

⅓ cup (No. 12 scoop) provides ¼ cup of vegetable and fruit.
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