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3 from 2 votes

Cran–Orange Relish USDA Recipe for Child Care Centers

Our chunky and sweet Cran–Orange Relish recipe combines cranberry sauce, pineapple tidbits, and mandarin oranges with cinnamon and nutmeg.
CACFP CREDITING INFORMATION
¹⁄3 cup (No. 12 scoop) provides ¹⁄3 cup fruit.
Course: vegetarian
Keyword: Child Care Centers, CACFP
Age Group: Ages 6-18
Serving Size: 25-50
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Vegetarian, Sauce/Gravy/Salsa, Plant-based/Vegan
Program Meal Component: Fruits
Meal Service Temperature: Cold
Cooking Method: Sauté
25 Servings
Calories: 91

Ingredients

25 Servings

    Weight

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

    Measure

    • 3¼ cups (approx. ¼ No. 10 can) Canned cranberry sauce, whole berry, mashed
    • 1 qt ²⁄3 cup (approx. ½ No. 10 can) Canned pineapple, crushed, drained
    • 1⁄2 tsp Ground nutmeg
    • 1⁄2 tsp Ground cinnamon
    • 3 Tbsp Cornstarch
    • ¹⁄2 cup Water
    • 1qt 1½ cups 1²⁄3 tsp (approx. ¹⁄3 No. 10 can) 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 cups 1 Tbsp ⅓ tsp (approx. ²⁄3 No. 10 can) Canned mandarin oranges, drained

      -

      25 Servings

        Weight

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

        Measure

        • 3¼ cups (approx. ¼ No. 10 can) Canned cranberry sauce, whole berry, mashed
        • 1 qt ²⁄3 cup (approx. ½ No. 10 can) Canned pineapple, crushed, drained
        • 1⁄2 tsp Ground nutmeg
        • 1⁄2 tsp Ground cinnamon
        • 3 Tbsp Cornstarch
        • ¹⁄2 cup Water
        • 1qt 1½ cups 1²⁄3 tsp (approx. ¹⁄3 No. 10 can) 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 cups 1 Tbsp ⅓ tsp (approx. ²⁄3 No. 10 can) 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 140 °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 25 servings, use 1 pan.
            For 50 servings, use 2 pans.
          • Cover and refrigerate.
          • Critical Control Point: Cool to 40 °F or lower within 4 hours.
          • Critical Control Point: Hold at 40 °F or below.
          • Portion with No. 12 scoop (¹⁄3 cup).

          Notes

          Cooking Process #2: Same Day Service.

          Nutrition

          Serving: 0¹⁄3 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