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Orange Glazed Carrots USDA Recipe for Schools

Orange Glazed Carrots is a great dish for when seasons change! This combination of carrots, dried cranberries, and warm spices will not disappoint.
NSLP/SBP CREDITING INFORMATION
½ cup (4 oz spoodle) provides ½ cup red/orange vegetable.
SOURCE
USDA Standardized Recipes Project - 2024
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
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/Vegan
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables
Meal Service Temperature: Hot
Cooking Method: Boil
Season: Summer, Spring, Winter
50 Servings
Calories: 136

Ingredients

50 Servings

    Weight

    • 4 oz Margarine
    • 1 lb Sugar, light brown, packed
    • - - Orange juice
    • - - Water
    • - - Vanilla extract
    • - - Cinnamon, ground
    • - - Nutmeg, ground
    • 10 lbs Carrots, frozen, sliced, thawed, drained
    • 1 lb Dried cranberries
    • - - Water
    • - - Cornstarch

    Measure

    • ½ cup Margarine
    • 2 cups Sugar, light brown, packed
    • 1 qt Orange juice
    • 1 cup Water
    • 2 Tbsp Vanilla extract
    • 2 tsp Cinnamon, ground
    • 2 tsp Nutmeg, ground
    • 3 gal Carrots, frozen, sliced, thawed, drained
    • 2 ⅔ cups Dried cranberries
    • 2 oz Water
    • ¼ cup Cornstarch

    100 Servings

      Weight

      • 8 oz Margarine
      • 2 lbs Sugar, light brown, packed
      • - - Orange juice
      • - - Water
      • - - Vanilla extract
      • - - Cinnamon, ground
      • - - Nutmeg, ground
      • 20 lbs Carrots, frozen, sliced, thawed, drained
      • 2 lbs Dried cranberries
      • - - Water
      • - - Cornstarch

      Measure

      • 1 cup Margarine
      • 1 qt Sugar, light brown, packed
      • 2 qt Orange juice
      • 2 cups Water
      • 2 oz Vanilla extract
      • 1 Tbsp 1 tsp Cinnamon, ground
      • 1 Tbsp 1 tsp Nutmeg, ground
      • 6 gal Carrots, frozen, sliced, thawed, drained
      • 1 qt 1 ⅓ cup Dried cranberries
      • 4 oz Water
      • ½ cup Cornstarch

      -

      50 Servings

        Weight

        • 4 oz Margarine
        • 1 lb Sugar, light brown, packed
        • - - Orange juice
        • - - Water
        • - - Vanilla extract
        • - - Cinnamon, ground
        • - - Nutmeg, ground
        • 10 lbs Carrots, frozen, sliced, thawed, drained
        • 1 lb Dried cranberries
        • - - Water
        • - - Cornstarch

        Measure

        • ½ cup Margarine
        • 2 cups Sugar, light brown, packed
        • 1 qt Orange juice
        • 1 cup Water
        • 2 Tbsp Vanilla extract
        • 2 tsp Cinnamon, ground
        • 2 tsp Nutmeg, ground
        • 3 gal Carrots, frozen, sliced, thawed, drained
        • 2 ⅔ cups Dried cranberries
        • 2 oz Water
        • ¼ cup Cornstarch

        100 Servings

          Weight

          • 8 oz Margarine
          • 2 lbs Sugar, light brown, packed
          • - - Orange juice
          • - - Water
          • - - Vanilla extract
          • - - Cinnamon, ground
          • - - Nutmeg, ground
          • 20 lbs Carrots, frozen, sliced, thawed, drained
          • 2 lbs Dried cranberries
          • - - Water
          • - - Cornstarch

          Measure

          • 1 cup Margarine
          • 1 qt Sugar, light brown, packed
          • 2 qt Orange juice
          • 2 cups Water
          • 2 oz Vanilla extract
          • 1 Tbsp 1 tsp Cinnamon, ground
          • 1 Tbsp 1 tsp Nutmeg, ground
          • 6 gal Carrots, frozen, sliced, thawed, drained
          • 1 qt 1 ⅓ cup Dried cranberries
          • 4 oz Water
          • ½ cup Cornstarch

          Instructions

          • Heat margarine and sugar in a large stock pot uncovered over medium heat until sugar dissolves.
          • Add orange juice, water, vanilla, cinnamon, and nutmeg. Simmer uncovered over medium heat for 3 minutes, stirring occasionally.
          • Stir in carrots and dried cranberries. Bring to a boil, then reduce heat to a simmer. Continue simmering for 8-10 minutes or until the carrots are tender.
          • Add cornstarch to the water and stir well until dissolved.
          • Add cornstarch mixture to carrot mixture. Stir and reduce heat to low. Cook uncovered, stirring constantly, for 2 minutes or until the sauce thickens and glazes the carrots. (If glaze becomes too thick, add water until desired consistency is reached).
            Critical Control Point:
            Heat to 135 °F or higher for at least 15 seconds.
          • Place 6 lb/1 gal 1 qt-of the glazed carrots in a steam table
            pan (12” x 20” x 2 ½”).
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
            Critical Control Point:
            Hold for hot service at 135 °F or higher.
          • Serve ½ cup (4 oz spoodle).

          Notes

          Cooking Process #2: Same Day Service.
          The food safety temperatures are based on the FDA Food Code. Some information included may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.

          Nutrition

          Serving: 0½ cup (4 oz spoodle) | Calories: 136 | Total Carbohydrate: 23g | Protein: 0g | Total Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 55mg | Potassium: 205mg | Dietary Fiber: 2g | Total Sugars: 20g | Vitamin A: 15520IU | Vitamin C: 5mg | Vitamin D: 0IU | Calcium: 28mg | Iron: 0mg | Added Sugars included: 10000g