Orange Glazed Carrots USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
These Orange Glazed Carrots have frozen carrots combined with orange juice concentrate, cranberries and spices.
NSLP/SBP CREDITING INFORMATION
⅓ cup (No. 12 scoop) provides ¼ cup red/orange vegetable.
2.89 from 9 votes

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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 135 °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 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion with No. 12 scoop (⅓ cup).

Nutrition INFORMATION

Orange Glazed Carrots USDA Recipe for Schools
Amount Per Serving
 
0 ⅓ cup (No. 12 scoop)
Calories
137
Total Fat
 
2
g
3
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
55
mg
2
%
Total Carbohydrate
 
31
g
10
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
26
g
29
%
Protein
 
1
g
2
%
Vitamin D
 
0
IU
0
%
Calcium
 
95
mg
10
%
Iron
 
0
mg
0
%
Potassium
 
205
mg
6
%
N/A=data not available
*Marketing Guide

Notes

Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 8 lb 14 oz
About 1 gal 1¾ cups/2 steam table pans (12″ x 20″ x 2½″)
100 Servings:
About 17 lb 12 oz
About 2 gal 3½ cups/4 steam table pans (12″ x 20″ x 2½″)