Orange Glazed Carrots USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
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.
Recipe Source
USDA Standardized Recipes Project - 2024
2.80 from 10 votes
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/11-06-2024/orange-glazed-carrots-50-100-servings-v2.pdf

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

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

      Quantity
       

      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

          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

              Quantity
               

              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
                  *See Marketing Guide

                  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

                      Quantity
                       

                      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
                          *See Marketing Guide

                          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

                              Quantity
                               

                              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
                                  *See Marketing Guide

                                  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

                                      Quantity
                                       

                                      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
                                          *See Marketing Guide

                                          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).

                                          Nutrition INFORMATION

                                          Orange Glazed Carrots USDA Recipe for Schools
                                          Amount Per Serving
                                           
                                          0 ½ cup (4 oz spoodle)
                                          Calories
                                          101
                                          Total Fat
                                           
                                          1
                                          g
                                          2
                                          %
                                          Saturated Fat
                                           
                                          0
                                          g
                                          0
                                          %
                                          Cholesterol
                                           
                                          0
                                          mg
                                          0
                                          %
                                          Sodium
                                           
                                          55
                                          mg
                                          2
                                          %
                                          Total Carbohydrate
                                           
                                          23
                                          g
                                          8
                                          %
                                          Dietary Fiber
                                           
                                          2
                                          g
                                          8
                                          %
                                          Total Sugars
                                           
                                          19
                                          g
                                          21
                                          %
                                          Added Sugars included
                                           
                                          10000
                                          g
                                          Protein
                                           
                                          0
                                          g
                                          0
                                          %
                                          Vitamin A
                                           
                                          127
                                          IU
                                          3
                                          %
                                          Vitamin C
                                           
                                          5
                                          mg
                                          6
                                          %
                                          Calcium
                                           
                                          28
                                          mg
                                          3
                                          %
                                          Iron
                                           
                                          0
                                          mg
                                          0
                                          %
                                          N/A=data not available
                                          *Marketing Guide

                                          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.
                                          Yield / Volume
                                          50 Servings:
                                          About 12 lbs
                                          About 2 gal 2 qt/2 steam table pans (12” x 20” x 2 ½”).
                                          100 Servings:
                                          About 24 lbs
                                          About 5 gal/4 steam table pans (12” x 20” x 2 ½”).