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5 from 2 votes

Cran–Orange Relish USDA Recipe for Schools

Our chunky and sweet Cran–Orange Relish recipe combines pineapple tidbits, cranberry sauce, and mandarin oranges with cinnamon and nutmeg.
NSLP/SBP CREDITING INFORMATION
⅓ cup (No. 12 scoop) provides ⅓ cup fruit.
Course: vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Sauce/Gravy/Salsa, Plant-based
Program Meal Component: Fruits
Meal Service Temperature: Cold
Cooking Method: Boil
50 Servings
Calories: 91

Ingredients

50 Servings

    Weight

    • 4 lb Canned cranberry sauce, whole berry, mashed
    • 5 lb Canned pineapple, crushed, drained
    • - - Ground nutmeg
    • - - Ground cinnamon
    • 2 oz Cornstarch
    • - - Water
    • 4 lb 8 oz Canned mandarin oranges, drained

    Measure

    • 1 qt 2½ cups (approx. ½ No. 10 can) Canned cranberry sauce, whole berry, mashed
    • 2 qt 1⅓ cups (approx. 1 No. 10 can) Canned pineapple, crushed, drained
    • 1 tsp Ground nutmeg
    • 1 tsp Ground cinnamon
    • ¼ cup 2 Tbsp Cornstarch
    • 1 cup Water
    • 2 qt 3 cup 1 Tbsp ⅓ tsp (approx. ⅔ No. 10 can) Canned mandarin oranges, drained

    100 Servings

      Weight

      • 8 lb Canned cranberry sauce, whole berry, mashed
      • 10 lb Canned pineapple, crushed, drained
      • - - Ground nutmeg
      • - - Ground cinnamon
      • 4 oz Cornstarch
      • - - Water
      • 9 lb Canned mandarin oranges, drained

      Measure

      • 3 qt 1 cup (approx. 1 No. 10 can) Canned cranberry sauce, whole berry, mashed
      • 1 gal 2⅔ cups (approx. 2 No. 10 cans) Canned pineapple, crushed, drained
      • 2 tsp Ground nutmeg
      • 2 tsp Ground cinnamon
      • ¾ cup Cornstarch
      • 2 cups Water
      • 1 gal 1 qt 2 Tbsp ⅔ tsp (approx. 1⅓ No. 10 cans) Canned mandarin oranges, drained

      -

      50 Servings

        Weight

        • 4 lb Canned cranberry sauce, whole berry, mashed
        • 5 lb Canned pineapple, crushed, drained
        • - - Ground nutmeg
        • - - Ground cinnamon
        • 2 oz Cornstarch
        • - - Water
        • 4 lb 8 oz Canned mandarin oranges, drained

        Measure

        • 1 qt 2½ cups (approx. ½ No. 10 can) Canned cranberry sauce, whole berry, mashed
        • 2 qt 1⅓ cups (approx. 1 No. 10 can) Canned pineapple, crushed, drained
        • 1 tsp Ground nutmeg
        • 1 tsp Ground cinnamon
        • ¼ cup 2 Tbsp Cornstarch
        • 1 cup Water
        • 2 qt 3 cup 1 Tbsp ⅓ tsp (approx. ⅔ No. 10 can) Canned mandarin oranges, drained

        100 Servings

          Weight

          • 8 lb Canned cranberry sauce, whole berry, mashed
          • 10 lb Canned pineapple, crushed, drained
          • - - Ground nutmeg
          • - - Ground cinnamon
          • 4 oz Cornstarch
          • - - Water
          • 9 lb Canned mandarin oranges, drained

          Measure

          • 3 qt 1 cup (approx. 1 No. 10 can) Canned cranberry sauce, whole berry, mashed
          • 1 gal 2⅔ cups (approx. 2 No. 10 cans) Canned pineapple, crushed, drained
          • 2 tsp Ground nutmeg
          • 2 tsp Ground cinnamon
          • ¾ cup Cornstarch
          • 2 cups Water
          • 1 gal 1 qt 2 Tbsp ⅔ tsp (approx. 1⅓ No. 10 cans) Canned mandarin oranges, drained

          Instructions

          • Combine cranberry sauce, pineapples, nutmeg, and cinnamon in a large bowl. Stir well. Set aside for step 3.
          • Combine cornstarch and water in a small bowl. Stir well. Set aside for step 3.
          • Pour ½ cup (about 4 oz) cornstarch mixture over cranberry mixture. Stir well. Recommend to cook in batches of 25.
          • In a large stock pot, add cranberry and cornstarch mixture. Heat uncovered over low heat for 5 minutes until bubbles begin to form.
          • Slowly fold in oranges. Stir gently.
          • Critical Control Point: Heat to 135 °F or higher.
          • Pour 2 qt 2 cups (about 5 lb 12 oz) relish into a steam table pan (12″ x 20″ x 2½″).
            For 50 servings, use 2 pans.
            For 100 servings, use 4 pans.
          • Cover and refrigerate.
          • Critical Control Point: Cool to 41 °F or lower within 4 hours.
          • Critical Control Point: Hold at 41 °F or below.
          • Portion with No. 12 scoop (⅓ cup).

          Notes

          Cooking Process #2: Same-Day Service.

          Nutrition

          Serving: 0⅓ cup (No. 12 scoop) | Calories: 91 | Total Carbohydrate: 24g | Protein: 0g | Total Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 24mg | Potassium: 56mg | Dietary Fiber: 1g | Total Sugars: 17g | Vitamin D: 0IU | Calcium: 6mg | Iron: 0mg