Orange Glazed Carrots USDA Recipe for Schools

These Orange Glazed Carrots have frozen carrots combined with orange juice concentrate, cranberries and spices.
NSLP/SBP CREDITING INFORMATION
¹⁄3 cup (No. 12 scoop) provides ¹⁄4 cup red/orange vegetable.
2.34 from 3 votes

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Ingredients
 

50 Servings

    Weight

    • 4 oz Margarine, trans-fat free
    • 1 lb 10 oz Brown sugar
    • - - Orange juice, concentrated, frozen, thawed
    • - - Water
    • - - Vanilla Extract
    • - - Ground Cinnamon
    • - - Ground nutmeg
    • 6 lb 8 oz Frozen carrots, thawed, sliced, drained
    • 1 lb Dried cranberries
    • - - Cornstarch

    Measure

    • ½ cup Margarine, trans-fat free
    • cups Brown sugar
    • 2 cups Orange juice, concentrated, frozen, thawed
    • 2 cups Water
    • 2 tbsp Vanilla extract
    • 2 tsp Ground cinnamon
    • 2 tsp Ground nutmeg
    • 1 gal 3⅓ cups 2 tsp Frozen carrots, thawed, sliced, drained
    • 3 cups 3 Tbsp 1 tsp Dried cranberries
    • 3 tbsp Cornstarch

    100 Servings

      Weight

      • 8 oz Margarine, trans-fat free
      • 3 lb 4 oz Brown sugar
      • - - Orange juice, concentrated, frozen, thawed
      • - - Water
      • - - Vanilla extract
      • - - Ground cinnamon
      • - - Ground nutmeg
      • - - Frozen carrots, thawed, sliced, drained
      • 13 lb Dried cranberries
      • 2 lb Cornstarch

      Measure

      • 1 cup Margarine, trans-fat free
      • 1 qt 2½ cups Brown sugar
      • 1 qt Orange juice, concentrated, frozen, thawed
      • 1 qt Water
      • ¼ cup Vanilla extract
      • 1 Tbsp 1 tsp Ground cinnamon
      • 1 Tbsp 1 tsp Ground nutmeg
      • 2 gal 1 qt 2⅔ cups 1 Tbsp 1 tsp Frozen carrots, thawed, sliced, drained
      • 1 qt 2¼ cups 2 Tbsp 2 tsp Dried cranberries
      • ¼ cup 2 Tbsp 2 tsp Cornstarch

      Quantity
       

      50 Servings

        Weight

        • 4 oz Margarine, trans-fat free
        • 1 lb 10 oz Brown sugar
        • - - Orange juice, concentrated, frozen, thawed
        • - - Water
        • - - Vanilla Extract
        • - - Ground Cinnamon
        • - - Ground nutmeg
        • 6 lb 8 oz Frozen carrots, thawed, sliced, drained
        • 1 lb Dried cranberries
        • - - Cornstarch

        Measure

        • ½ cup Margarine, trans-fat free
        • cups Brown sugar
        • 2 cups Orange juice, concentrated, frozen, thawed
        • 2 cups Water
        • 2 tbsp Vanilla extract
        • 2 tsp Ground cinnamon
        • 2 tsp Ground nutmeg
        • 1 gal 3⅓ cups 2 tsp Frozen carrots, thawed, sliced, drained
        • 3 cups 3 Tbsp 1 tsp Dried cranberries
        • 3 tbsp Cornstarch

        100 Servings

          Weight

          • 8 oz Margarine, trans-fat free
          • 3 lb 4 oz Brown sugar
          • - - Orange juice, concentrated, frozen, thawed
          • - - Water
          • - - Vanilla extract
          • - - Ground cinnamon
          • - - Ground nutmeg
          • - - Frozen carrots, thawed, sliced, drained
          • 13 lb Dried cranberries
          • 2 lb Cornstarch

          Measure

          • 1 cup Margarine, trans-fat free
          • 1 qt 2½ cups Brown sugar
          • 1 qt Orange juice, concentrated, frozen, thawed
          • 1 qt Water
          • ¼ cup Vanilla extract
          • 1 Tbsp 1 tsp Ground cinnamon
          • 1 Tbsp 1 tsp Ground nutmeg
          • 2 gal 1 qt 2⅔ cups 1 Tbsp 1 tsp Frozen carrots, thawed, sliced, drained
          • 1 qt 2¼ cups 2 Tbsp 2 tsp Dried cranberries
          • ¼ cup 2 Tbsp 2 tsp Cornstarch

          Ingredients
           

          50 Servings

            Weight

            • 4 oz Margarine, trans-fat free
            • 1 lb 10 oz Brown sugar
            • - - Orange juice, concentrated, frozen, thawed
            • - - Water
            • - - Vanilla Extract
            • - - Ground Cinnamon
            • - - Ground nutmeg
            • 6 lb 8 oz Frozen carrots, thawed, sliced, drained
            • 1 lb Dried cranberries
            • - - Cornstarch

            Measure

            • ½ cup Margarine, trans-fat free
            • cups Brown sugar
            • 2 cups Orange juice, concentrated, frozen, thawed
            • 2 cups Water
            • 2 tbsp Vanilla extract
            • 2 tsp Ground cinnamon
            • 2 tsp Ground nutmeg
            • 1 gal 3⅓ cups 2 tsp Frozen carrots, thawed, sliced, drained
            • 3 cups 3 Tbsp 1 tsp Dried cranberries
            • 3 tbsp Cornstarch

            100 Servings

              Weight

              • 8 oz Margarine, trans-fat free
              • 3 lb 4 oz Brown sugar
              • - - Orange juice, concentrated, frozen, thawed
              • - - Water
              • - - Vanilla extract
              • - - Ground cinnamon
              • - - Ground nutmeg
              • - - Frozen carrots, thawed, sliced, drained
              • 13 lb Dried cranberries
              • 2 lb Cornstarch

              Measure

              • 1 cup Margarine, trans-fat free
              • 1 qt 2½ cups Brown sugar
              • 1 qt Orange juice, concentrated, frozen, thawed
              • 1 qt Water
              • ¼ cup Vanilla extract
              • 1 Tbsp 1 tsp Ground cinnamon
              • 1 Tbsp 1 tsp Ground nutmeg
              • 2 gal 1 qt 2⅔ cups 1 Tbsp 1 tsp Frozen carrots, thawed, sliced, drained
              • 1 qt 2¼ cups 2 Tbsp 2 tsp Dried cranberries
              • ¼ cup 2 Tbsp 2 tsp Cornstarch

              Quantity
               

              50 Servings

                Weight

                • 4 oz Margarine, trans-fat free
                • 1 lb 10 oz Brown sugar
                • - - Orange juice, concentrated, frozen, thawed
                • - - Water
                • - - Vanilla Extract
                • - - Ground Cinnamon
                • - - Ground nutmeg
                • 6 lb 8 oz Frozen carrots, thawed, sliced, drained
                • 1 lb Dried cranberries
                • - - Cornstarch

                Measure

                • ½ cup Margarine, trans-fat free
                • cups Brown sugar
                • 2 cups Orange juice, concentrated, frozen, thawed
                • 2 cups Water
                • 2 tbsp Vanilla extract
                • 2 tsp Ground cinnamon
                • 2 tsp Ground nutmeg
                • 1 gal 3⅓ cups 2 tsp Frozen carrots, thawed, sliced, drained
                • 3 cups 3 Tbsp 1 tsp Dried cranberries
                • 3 tbsp Cornstarch

                100 Servings

                  Weight

                  • 8 oz Margarine, trans-fat free
                  • 3 lb 4 oz Brown sugar
                  • - - Orange juice, concentrated, frozen, thawed
                  • - - Water
                  • - - Vanilla extract
                  • - - Ground cinnamon
                  • - - Ground nutmeg
                  • - - Frozen carrots, thawed, sliced, drained
                  • 13 lb Dried cranberries
                  • 2 lb Cornstarch

                  Measure

                  • 1 cup Margarine, trans-fat free
                  • 1 qt 2½ cups Brown sugar
                  • 1 qt Orange juice, concentrated, frozen, thawed
                  • 1 qt Water
                  • ¼ cup Vanilla extract
                  • 1 Tbsp 1 tsp Ground cinnamon
                  • 1 Tbsp 1 tsp Ground nutmeg
                  • 2 gal 1 qt 2⅔ cups 1 Tbsp 1 tsp Frozen carrots, thawed, sliced, drained
                  • 1 qt 2¼ cups 2 Tbsp 2 tsp Dried cranberries
                  • ¼ cup 2 Tbsp 2 tsp Cornstarch

                  Ingredients
                   

                  50 Servings

                    Weight

                    • 4 oz Margarine, trans-fat free
                    • 1 lb 10 oz Brown sugar
                    • - - Orange juice, concentrated, frozen, thawed
                    • - - Water
                    • - - Vanilla Extract
                    • - - Ground Cinnamon
                    • - - Ground nutmeg
                    • 6 lb 8 oz Frozen carrots, thawed, sliced, drained
                    • 1 lb Dried cranberries
                    • - - Cornstarch

                    Measure

                    • ½ cup Margarine, trans-fat free
                    • cups Brown sugar
                    • 2 cups Orange juice, concentrated, frozen, thawed
                    • 2 cups Water
                    • 2 tbsp Vanilla extract
                    • 2 tsp Ground cinnamon
                    • 2 tsp Ground nutmeg
                    • 1 gal 3⅓ cups 2 tsp Frozen carrots, thawed, sliced, drained
                    • 3 cups 3 Tbsp 1 tsp Dried cranberries
                    • 3 tbsp Cornstarch

                    100 Servings

                      Weight

                      • 8 oz Margarine, trans-fat free
                      • 3 lb 4 oz Brown sugar
                      • - - Orange juice, concentrated, frozen, thawed
                      • - - Water
                      • - - Vanilla extract
                      • - - Ground cinnamon
                      • - - Ground nutmeg
                      • - - Frozen carrots, thawed, sliced, drained
                      • 13 lb Dried cranberries
                      • 2 lb Cornstarch

                      Measure

                      • 1 cup Margarine, trans-fat free
                      • 1 qt 2½ cups Brown sugar
                      • 1 qt Orange juice, concentrated, frozen, thawed
                      • 1 qt Water
                      • ¼ cup Vanilla extract
                      • 1 Tbsp 1 tsp Ground cinnamon
                      • 1 Tbsp 1 tsp Ground nutmeg
                      • 2 gal 1 qt 2⅔ cups 1 Tbsp 1 tsp Frozen carrots, thawed, sliced, drained
                      • 1 qt 2¼ cups 2 Tbsp 2 tsp Dried cranberries
                      • ¼ cup 2 Tbsp 2 tsp Cornstarch

                      Quantity
                       

                      50 Servings

                        Weight

                        • 4 oz Margarine, trans-fat free
                        • 1 lb 10 oz Brown sugar
                        • - - Orange juice, concentrated, frozen, thawed
                        • - - Water
                        • - - Vanilla Extract
                        • - - Ground Cinnamon
                        • - - Ground nutmeg
                        • 6 lb 8 oz Frozen carrots, thawed, sliced, drained
                        • 1 lb Dried cranberries
                        • - - Cornstarch

                        Measure

                        • ½ cup Margarine, trans-fat free
                        • cups Brown sugar
                        • 2 cups Orange juice, concentrated, frozen, thawed
                        • 2 cups Water
                        • 2 tbsp Vanilla extract
                        • 2 tsp Ground cinnamon
                        • 2 tsp Ground nutmeg
                        • 1 gal 3⅓ cups 2 tsp Frozen carrots, thawed, sliced, drained
                        • 3 cups 3 Tbsp 1 tsp Dried cranberries
                        • 3 tbsp Cornstarch

                        100 Servings

                          Weight

                          • 8 oz Margarine, trans-fat free
                          • 3 lb 4 oz Brown sugar
                          • - - Orange juice, concentrated, frozen, thawed
                          • - - Water
                          • - - Vanilla extract
                          • - - Ground cinnamon
                          • - - Ground nutmeg
                          • - - Frozen carrots, thawed, sliced, drained
                          • 13 lb Dried cranberries
                          • 2 lb Cornstarch

                          Measure

                          • 1 cup Margarine, trans-fat free
                          • 1 qt 2½ cups Brown sugar
                          • 1 qt Orange juice, concentrated, frozen, thawed
                          • 1 qt Water
                          • ¼ cup Vanilla extract
                          • 1 Tbsp 1 tsp Ground cinnamon
                          • 1 Tbsp 1 tsp Ground nutmeg
                          • 2 gal 1 qt 2⅔ cups 1 Tbsp 1 tsp Frozen carrots, thawed, sliced, drained
                          • 1 qt 2¼ cups 2 Tbsp 2 tsp Dried cranberries
                          • ¼ cup 2 Tbsp 2 tsp Cornstarch

                          Ingredients
                           

                          50 Servings

                            Weight

                            • 4 oz Margarine, trans-fat free
                            • 1 lb 10 oz Brown sugar
                            • - - Orange juice, concentrated, frozen, thawed
                            • - - Water
                            • - - Vanilla Extract
                            • - - Ground Cinnamon
                            • - - Ground nutmeg
                            • 6 lb 8 oz Frozen carrots, thawed, sliced, drained
                            • 1 lb Dried cranberries
                            • - - Cornstarch

                            Measure

                            • ½ cup Margarine, trans-fat free
                            • cups Brown sugar
                            • 2 cups Orange juice, concentrated, frozen, thawed
                            • 2 cups Water
                            • 2 tbsp Vanilla extract
                            • 2 tsp Ground cinnamon
                            • 2 tsp Ground nutmeg
                            • 1 gal 3⅓ cups 2 tsp Frozen carrots, thawed, sliced, drained
                            • 3 cups 3 Tbsp 1 tsp Dried cranberries
                            • 3 tbsp Cornstarch

                            100 Servings

                              Weight

                              • 8 oz Margarine, trans-fat free
                              • 3 lb 4 oz Brown sugar
                              • - - Orange juice, concentrated, frozen, thawed
                              • - - Water
                              • - - Vanilla extract
                              • - - Ground cinnamon
                              • - - Ground nutmeg
                              • - - Frozen carrots, thawed, sliced, drained
                              • 13 lb Dried cranberries
                              • 2 lb Cornstarch

                              Measure

                              • 1 cup Margarine, trans-fat free
                              • 1 qt 2½ cups Brown sugar
                              • 1 qt Orange juice, concentrated, frozen, thawed
                              • 1 qt Water
                              • ¼ cup Vanilla extract
                              • 1 Tbsp 1 tsp Ground cinnamon
                              • 1 Tbsp 1 tsp Ground nutmeg
                              • 2 gal 1 qt 2⅔ cups 1 Tbsp 1 tsp Frozen carrots, thawed, sliced, drained
                              • 1 qt 2¼ cups 2 Tbsp 2 tsp Dried cranberries
                              • ¼ cup 2 Tbsp 2 tsp Cornstarch

                              Quantity
                               

                              50 Servings

                                Weight

                                • 4 oz Margarine, trans-fat free
                                • 1 lb 10 oz Brown sugar
                                • - - Orange juice, concentrated, frozen, thawed
                                • - - Water
                                • - - Vanilla Extract
                                • - - Ground Cinnamon
                                • - - Ground nutmeg
                                • 6 lb 8 oz Frozen carrots, thawed, sliced, drained
                                • 1 lb Dried cranberries
                                • - - Cornstarch

                                Measure

                                • ½ cup Margarine, trans-fat free
                                • cups Brown sugar
                                • 2 cups Orange juice, concentrated, frozen, thawed
                                • 2 cups Water
                                • 2 tbsp Vanilla extract
                                • 2 tsp Ground cinnamon
                                • 2 tsp Ground nutmeg
                                • 1 gal 3⅓ cups 2 tsp Frozen carrots, thawed, sliced, drained
                                • 3 cups 3 Tbsp 1 tsp Dried cranberries
                                • 3 tbsp Cornstarch

                                100 Servings

                                  Weight

                                  • 8 oz Margarine, trans-fat free
                                  • 3 lb 4 oz Brown sugar
                                  • - - Orange juice, concentrated, frozen, thawed
                                  • - - Water
                                  • - - Vanilla extract
                                  • - - Ground cinnamon
                                  • - - Ground nutmeg
                                  • - - Frozen carrots, thawed, sliced, drained
                                  • 13 lb Dried cranberries
                                  • 2 lb Cornstarch

                                  Measure

                                  • 1 cup Margarine, trans-fat free
                                  • 1 qt 2½ cups Brown sugar
                                  • 1 qt Orange juice, concentrated, frozen, thawed
                                  • 1 qt Water
                                  • ¼ cup Vanilla extract
                                  • 1 Tbsp 1 tsp Ground cinnamon
                                  • 1 Tbsp 1 tsp Ground nutmeg
                                  • 2 gal 1 qt 2⅔ cups 1 Tbsp 1 tsp Frozen carrots, thawed, sliced, drained
                                  • 1 qt 2¼ cups 2 Tbsp 2 tsp Dried cranberries
                                  • ¼ cup 2 Tbsp 2 tsp Cornstarch

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • 4 oz Margarine, trans-fat free
                                    • 1 lb 10 oz Brown sugar
                                    • - - Orange juice, concentrated, frozen, thawed
                                    • - - Water
                                    • - - Vanilla Extract
                                    • - - Ground Cinnamon
                                    • - - Ground nutmeg
                                    • 6 lb 8 oz Frozen carrots, thawed, sliced, drained
                                    • 1 lb Dried cranberries
                                    • - - Cornstarch

                                    Measure

                                    • ½ cup Margarine, trans-fat free
                                    • cups Brown sugar
                                    • 2 cups Orange juice, concentrated, frozen, thawed
                                    • 2 cups Water
                                    • 2 tbsp Vanilla extract
                                    • 2 tsp Ground cinnamon
                                    • 2 tsp Ground nutmeg
                                    • 1 gal 3⅓ cups 2 tsp Frozen carrots, thawed, sliced, drained
                                    • 3 cups 3 Tbsp 1 tsp Dried cranberries
                                    • 3 tbsp Cornstarch

                                    100 Servings

                                      Weight

                                      • 8 oz Margarine, trans-fat free
                                      • 3 lb 4 oz Brown sugar
                                      • - - Orange juice, concentrated, frozen, thawed
                                      • - - Water
                                      • - - Vanilla extract
                                      • - - Ground cinnamon
                                      • - - Ground nutmeg
                                      • - - Frozen carrots, thawed, sliced, drained
                                      • 13 lb Dried cranberries
                                      • 2 lb Cornstarch

                                      Measure

                                      • 1 cup Margarine, trans-fat free
                                      • 1 qt 2½ cups Brown sugar
                                      • 1 qt Orange juice, concentrated, frozen, thawed
                                      • 1 qt Water
                                      • ¼ cup Vanilla extract
                                      • 1 Tbsp 1 tsp Ground cinnamon
                                      • 1 Tbsp 1 tsp Ground nutmeg
                                      • 2 gal 1 qt 2⅔ cups 1 Tbsp 1 tsp Frozen carrots, thawed, sliced, drained
                                      • 1 qt 2¼ cups 2 Tbsp 2 tsp Dried cranberries
                                      • ¼ cup 2 Tbsp 2 tsp Cornstarch

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • 4 oz Margarine, trans-fat free
                                        • 1 lb 10 oz Brown sugar
                                        • - - Orange juice, concentrated, frozen, thawed
                                        • - - Water
                                        • - - Vanilla Extract
                                        • - - Ground Cinnamon
                                        • - - Ground nutmeg
                                        • 6 lb 8 oz Frozen carrots, thawed, sliced, drained
                                        • 1 lb Dried cranberries
                                        • - - Cornstarch

                                        Measure

                                        • ½ cup Margarine, trans-fat free
                                        • cups Brown sugar
                                        • 2 cups Orange juice, concentrated, frozen, thawed
                                        • 2 cups Water
                                        • 2 tbsp Vanilla extract
                                        • 2 tsp Ground cinnamon
                                        • 2 tsp Ground nutmeg
                                        • 1 gal 3⅓ cups 2 tsp Frozen carrots, thawed, sliced, drained
                                        • 3 cups 3 Tbsp 1 tsp Dried cranberries
                                        • 3 tbsp Cornstarch

                                        100 Servings

                                          Weight

                                          • 8 oz Margarine, trans-fat free
                                          • 3 lb 4 oz Brown sugar
                                          • - - Orange juice, concentrated, frozen, thawed
                                          • - - Water
                                          • - - Vanilla extract
                                          • - - Ground cinnamon
                                          • - - Ground nutmeg
                                          • - - Frozen carrots, thawed, sliced, drained
                                          • 13 lb Dried cranberries
                                          • 2 lb Cornstarch

                                          Measure

                                          • 1 cup Margarine, trans-fat free
                                          • 1 qt 2½ cups Brown sugar
                                          • 1 qt Orange juice, concentrated, frozen, thawed
                                          • 1 qt Water
                                          • ¼ cup Vanilla extract
                                          • 1 Tbsp 1 tsp Ground cinnamon
                                          • 1 Tbsp 1 tsp Ground nutmeg
                                          • 2 gal 1 qt 2⅔ cups 1 Tbsp 1 tsp Frozen carrots, thawed, sliced, drained
                                          • 1 qt 2¼ cups 2 Tbsp 2 tsp Dried cranberries
                                          • ¼ cup 2 Tbsp 2 tsp Cornstarch


                                          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

                                          Nutrition Facts
                                          Orange Glazed Carrots USDA Recipe for Schools
                                          Amount Per Serving (0 ⅓ cup (No. 12 scoop))
                                          Calories 137
                                          % Daily Value*
                                          Total Fat 2g3%
                                          Saturated Fat 0g0%
                                          Cholesterol 0mg0%
                                          Sodium 55mg2%
                                          Total Carbohydrates 31g10%
                                          Dietary Fiber 3g13%
                                          Total Sugars 26g29%
                                          Protein 1g2%
                                          Potassium 205mg6%
                                          Vitamin D 0IU0%
                                          Calcium 95mg10%
                                          Iron 0mg0%
                                          *
                                          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 2¹⁄2″)

                                          100 Servings:

                                          About 17 lb 12 oz

                                          About 2 gal 3½ cups/4 steam table pans (12″ x 20″ x 2¹⁄2″)