Go Back Email Link
Print Recipe Add to Collection
2.86 from 7 votes

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.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian, Plant-based
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil
50 Servings
Calories: 137

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
    • 3¼ 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

      -

      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
        • 3¼ 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).

          Notes

          Cooking Process #2: Same Day Service.

          Nutrition

          Serving: 0⅓ cup (No. 12 scoop) | Calories: 137 | Total Carbohydrate: 31g | Protein: 1g | Total Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 55mg | Potassium: 205mg | Dietary Fiber: 3g | Total Sugars: 26g | Vitamin D: 0IU | Calcium: 95mg | Iron: 0mg