Cran–Orange Relish USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Our chunky and sweet Cran–Orange Relish recipe combines pineapple tidbits, cranberry sauce, and mandarin oranges with cinnamon and nutmeg.
NSLP/SBP CREDITING INFORMATION
⅓ cup (No. 12 scoop) provides ⅓ cup fruit.
5 from 2 votes

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Instructions
 

  • Combine cranberry sauce, pineapples, nutmeg, and cinnamon in a large bowl. Stir well. Set aside for step 3.
  • Combine cornstarch and water in a small bowl. Stir well. Set aside for step 3.
  • Pour ½ cup (about 4 oz) cornstarch mixture over cranberry mixture. Stir well. Recommend to cook in batches of 25.
  • In a large stock pot, add cranberry and cornstarch mixture. Heat uncovered over low heat for 5 minutes until bubbles begin to form.
  • Slowly fold in oranges. Stir gently.
  • Critical Control Point: Heat to 135 °F or higher.
  • Pour 2 qt 2 cups (about 5 lb 12 oz) relish into a steam table pan (12″ x 20″ x 2½″).
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Cover and refrigerate.
  • Critical Control Point: Cool to 41 °F or lower within 4 hours.
  • Critical Control Point: Hold at 41 °F or below.
  • Portion with No. 12 scoop (⅓ cup).

Nutrition INFORMATION

Cran–Orange Relish USDA Recipe for Schools
Amount Per Serving
 
0 ⅓ cup (No. 12 scoop)
Calories
91
Total Fat
 
0
g
0
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
24
mg
1
%
Total Carbohydrate
 
24
g
8
%
Dietary Fiber
 
1
g
4
%
Total Sugars
 
17
g
19
%
Protein
 
0
g
0
%
Vitamin D
 
0
IU
0
%
Calcium
 
6
mg
1
%
Iron
 
0
mg
0
%
Potassium
 
56
mg
2
%
N/A=data not available
*Marketing Guide

Notes

Cooking Process #2: Same-Day Service.
Yield / Volume
50 Servings:
About 11 lb 8 oz
About 1 gal 1 qt 3 cup/2 steam table pans (12” x 20" x 2½")
100 Servings:
About 23 lb
About 2 gal 3 qt 2 cup/4 steam table pans (12” x 20" x 2½")