Orange Glazed Carrots - USDA Recipe for CACFP

Orange Glazed Carrots - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Orange Glazed Carrots – Frozen carrots combined with orange juice concentrate, cranberries and spices.

 

Margarine, trans fat-free
2 oz
1/4 cup
4 oz
1/2 cup

1. Heat margarine and sugar in a large stock pot uncovered over medium heat until sugar dissolves.

Brown sugar
13 oz
1 1/2 cups 2 Tbsp
1 lb 10 oz
3 1/4 cups
Orange juice, concentrated, frozen, thawed
1 cup
2 cups

2. Add orange juice concentrate, water, vanilla, cinnamon, and nutmeg. Simmer uncovered over medium heat for 3 minutes, stirring occasionally.

Water
1 cup
2 cups
Vanilla extract
1 Tbsp
2 Tbsp
Ground cinnamon
1 tsp
2 tsp
Ground nutmeg
1 tsp
2 tsp
Frozen carrots, thawed, sliced, drained
3 lb 4 oz
2 qt 1 2/3 cups 1 tsp
6 lb 8 oz
1 gal 3 1/3 cups 2 tsp

3. Fold in carrots and craisins. Bring to a boil for 3-4 minutes.

Dried Cranberries
8 oz
1 1/2 cups 1 Tbsp 2 tsp
1 lb
3 cups 3 Tbsp 1 tsp
Cornstarch
1 Tbsp 2 tsp
3 Tbsp 1 tsp

4. Add cornstarch. Reduce heat to low. Cook uncovered for 2 minutes.

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

6. Place 2 qt 2 cups (about 4 lb 7 oz) glazed carrots in a steam table pan (12” x 20” x 2 ½”). For 25 servings, use 1 pan. For 50 servings, use 2 pans.

7. Critical Control Point: Hold for hot service at 140 °F or higher.

8. 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) 1/4 cup red/orange vegetable and 1/4 cup fruit.    
                                                                                                                                                                                    
CACFP Crediting Information: 1/3 cup (No. 12 scoop) 1/4 cup vegetable and 1/4 cup fruit.
 
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