Orange Glazed Carrots USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
These Orange Glazed Carrots have frozen carrots combined with orange juice concentrate, cranberries and spices.
CACFP CREDITING INFORMATION
¹⁄3 cup (No. 12 scoop) provides ¹⁄4 cup vegetable.
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Instructions
 

  • Heat margarine and sugar in a large stock pot uncovered over medium heat until sugar dissolves.
  • Add orange juice concentrate, water, vanilla, cinnamon, and nutmeg.
    Simmer uncovered over medium heat for 3 minutes, stirring occasionally.
  • Fold in carrots and craisins.
    Bring to a boil for 3–4 minutes.
  • Add cornstarch. Reduce heat to low.
    Cook uncovered for 2 minutes.
  • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Place 2 qt 2 cups (about 4 lb 7 oz) glazed carrots in a steam table pan (12′′ x 20′′ x 2½′′).
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • Critical Control Point: Hold for hot service at 140 °F or higher.
  • Portion with No. 12 scoop (¹⁄3 cup).

Nutrition INFORMATION

Nutrition Facts
Orange Glazed Carrots USDA Recipe for Child Care Centers
Amount Per Serving 0 ¹⁄3 cup (No. 12 scoop)
Calories 137 Calories from Fat 18
% Daily Value*
Total Fat 2g3%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 55mg2%
Potassium 205mg6%
Total Carbohydrate 31g10%
Dietary Fiber 3g13%
Total Sugars 26g29%
Protein 1g2%
Vitamin D 0IU0%
Calcium 95mg10%
Iron 0mg0%
*
*Marketing Guide

Notes

Cooking Process #2: Same Day Service.
Yield / Volume
25 Servings:
About 4 lb 7 oz
About 2 qt ¾ cup 2 Tbsp/1 steam table pan (12′′ x 20′′ x 2¹⁄2′′)
50 Servings:
About 8 lb 14 oz
About 1 gal 1¾ cup/2 steam table pans (12′′ x 20′′ x 2¹⁄2′′)