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5 from 1 vote

Orange Glazed Carrots USDA Recipe for Adults in CACFP

Orange Glazed Carrots is a great dish for when seasons change! This combination of frozen carrots, canned pineapple, dried cranberries, and warm spices will not disappoint.
CACFP Adult Portion Crediting Information
¾ cup (6 oz spoodle) provides ½ cup vegetable (½ cup red/orange vegetable), and ⅛ cup fruit.
Course: Side Dish, vegetarian
Keyword: CACFP
Age Group: Adult
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based
Program Meal Component: Vegetables, Fruits
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Fall, Winter
25 Servings
Calories: 159

Ingredients

25 Servings

    Weight

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

    Measure

    • ¼ cup Margarine, trans fat-free
    • 1½ cups 2 Tbsp Brown sugar
    • 1 cup Orange juice, concentrated, frozen, thawed
    • 1¼ cups Water
    • 1 Tbsp Vanilla extract
    • 1 tsp Ground cinnamon
    • 1 tsp Ground nutmeg
    • 1 gal 2 cups Frozen carrots, thawed, sliced, drained
    • 2 cups Dried cranberries
    • 1½ cups Canned pineapple tidbits, with juice
    • 1 Tbsp 2 tsp Cornstarch

    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
      • 12 lb Frozen carrots, thawed, sliced, drained
      • 1 lb Dried cranberries
      • 1 lb 8 oz Canned pineapple tidbits, with juice
      • - - Cornstarch

      Measure

      • ½ cup Margarine, trans fat-free
      • 3¼ cups Brown sugar
      • 2 cups Orange juice, concentrated, frozen, thawed
      • 2½ cups Water
      • 2 Tbsp Vanilla extract
      • 2 tsp Ground cinnamon
      • 2 tsp Ground nutmeg
      • 2 gal 1 qt Frozen carrots, thawed, sliced, drained
      • 1 qt Dried cranberries
      • 3 cups Canned pineapple tidbits, with juice
      • ¼ cup Cornstarch

      -

      25 Servings

        Weight

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

        Measure

        • ¼ cup Margarine, trans fat-free
        • 1½ cups 2 Tbsp Brown sugar
        • 1 cup Orange juice, concentrated, frozen, thawed
        • 1¼ cups Water
        • 1 Tbsp Vanilla extract
        • 1 tsp Ground cinnamon
        • 1 tsp Ground nutmeg
        • 1 gal 2 cups Frozen carrots, thawed, sliced, drained
        • 2 cups Dried cranberries
        • 1½ cups Canned pineapple tidbits, with juice
        • 1 Tbsp 2 tsp Cornstarch

        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
          • 12 lb Frozen carrots, thawed, sliced, drained
          • 1 lb Dried cranberries
          • 1 lb 8 oz Canned pineapple tidbits, with juice
          • - - Cornstarch

          Measure

          • ½ cup Margarine, trans fat-free
          • 3¼ cups Brown sugar
          • 2 cups Orange juice, concentrated, frozen, thawed
          • 2½ cups Water
          • 2 Tbsp Vanilla extract
          • 2 tsp Ground cinnamon
          • 2 tsp Ground nutmeg
          • 2 gal 1 qt Frozen carrots, thawed, sliced, drained
          • 1 qt Dried cranberries
          • 3 cups Canned pineapple tidbits, with juice
          • ¼ cup 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, dried cranberries, and pineapple tidbits. Bring to a boil over medium high heat for 8-10 minutes.
          • While carrots are cooking, remove 3 Tbsp of hot liquid and place in small bowl.
          • Add cornstarch to the hot liquid and stir well until dissolved.
          • Add cornstarch mixture to carrot mixture. Stir and reduce heat to low. Cook uncovered for 2 minutes. (If glaze becomes too thick add 2 ounces of water).
          • Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
          • Place 1 gal 3 cups (about 8¼ lb) of the 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.
          • Serve ¾ cup (portion with 6 oz spoodle).

          Notes

          Cooking Process #2: Same Day Service.

          Nutrition

          Serving: 0¾ cup (6 oz spoodle) | Calories: 159 | Total Carbohydrate: 36g | Protein: 1g | Total Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 85mg | Potassium: 301mg | Dietary Fiber: 5g | Total Sugars: 30g | Vitamin C: 19mg | Vitamin D: 10IU | Calcium: 113mg | Iron: 1mg | Vitamin A: 923mcg