Orange Glazed Carrots USDA Recipe for Family Child Care Homes

Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Orange Glazed Carrots is a great dish for when seasons change! This combination of carrots, dried cranberries, and warm spices will not disappoint.
CACFP Crediting Information
½ cup provides ½ cup vegetable (½ cup red/orange vegetable).
Recipe Source
USDA Standardized Recipes Project - 2024
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients
 

  • 1 Tbsp Margarine
  • ¼ cup or 2 oz Brown sugar, packed
  • ½ cup Orange juice
  • ⅛ cup 1 Tbsp Water, divided
  • ¾ tsp Vanilla extract
  • ¼ tsp Cinnamon, ground
  • ¼ tsp Nutmeg, ground
  • 1 qt 1 cup or 1 ¼ lb Frozen carrots, sliced, thawed, drained
  • ⅓ cup or 2 oz Dried cranberries
  • 1 tsp Cornstarch

Quantity
 

  • 1 Tbsp Margarine
  • ¼ cup or 2 oz Brown sugar, packed
  • ½ cup Orange juice
  • ⅛ cup 1 Tbsp Water, divided
  • ¾ tsp Vanilla extract
  • ¼ tsp Cinnamon, ground
  • ¼ tsp Nutmeg, ground
  • 1 qt 1 cup or 1 ¼ lb Frozen carrots, sliced, thawed, drained
  • ⅓ cup or 2 oz Dried cranberries
  • 1 tsp Cornstarch

Ingredients
 

  • 1 Tbsp Margarine
  • ¼ cup or 2 oz Brown sugar, packed
  • ½ cup Orange juice
  • ⅛ cup 1 Tbsp Water, divided
  • ¾ tsp Vanilla extract
  • ¼ tsp Cinnamon, ground
  • ¼ tsp Nutmeg, ground
  • 1 qt 1 cup or 1 ¼ lb Frozen carrots, sliced, thawed, drained
  • ⅓ cup or 2 oz Dried cranberries
  • 1 tsp Cornstarch

Quantity
 

  • 1 Tbsp Margarine
  • ¼ cup or 2 oz Brown sugar, packed
  • ½ cup Orange juice
  • ⅛ cup 1 Tbsp Water, divided
  • ¾ tsp Vanilla extract
  • ¼ tsp Cinnamon, ground
  • ¼ tsp Nutmeg, ground
  • 1 qt 1 cup or 1 ¼ lb Frozen carrots, sliced, thawed, drained
  • ⅓ cup or 2 oz Dried cranberries
  • 1 tsp Cornstarch
*See Marketing Guide

Ingredients
 

  • 1 Tbsp Margarine
  • ¼ cup or 2 oz Brown sugar, packed
  • ½ cup Orange juice
  • ⅛ cup 1 Tbsp Water, divided
  • ¾ tsp Vanilla extract
  • ¼ tsp Cinnamon, ground
  • ¼ tsp Nutmeg, ground
  • 1 qt 1 cup or 1 ¼ lb Frozen carrots, sliced, thawed, drained
  • ⅓ cup or 2 oz Dried cranberries
  • 1 tsp Cornstarch

Quantity
 

  • 1 Tbsp Margarine
  • ¼ cup or 2 oz Brown sugar, packed
  • ½ cup Orange juice
  • ⅛ cup 1 Tbsp Water, divided
  • ¾ tsp Vanilla extract
  • ¼ tsp Cinnamon, ground
  • ¼ tsp Nutmeg, ground
  • 1 qt 1 cup or 1 ¼ lb Frozen carrots, sliced, thawed, drained
  • ⅓ cup or 2 oz Dried cranberries
  • 1 tsp Cornstarch
*See Marketing Guide

Ingredients
 

  • 1 Tbsp Margarine
  • ¼ cup or 2 oz Brown sugar, packed
  • ½ cup Orange juice
  • ⅛ cup 1 Tbsp Water, divided
  • ¾ tsp Vanilla extract
  • ¼ tsp Cinnamon, ground
  • ¼ tsp Nutmeg, ground
  • 1 qt 1 cup or 1 ¼ lb Frozen carrots, sliced, thawed, drained
  • ⅓ cup or 2 oz Dried cranberries
  • 1 tsp Cornstarch

Quantity
 

  • 1 Tbsp Margarine
  • ¼ cup or 2 oz Brown sugar, packed
  • ½ cup Orange juice
  • ⅛ cup 1 Tbsp Water, divided
  • ¾ tsp Vanilla extract
  • ¼ tsp Cinnamon, ground
  • ¼ tsp Nutmeg, ground
  • 1 qt 1 cup or 1 ¼ lb Frozen carrots, sliced, thawed, drained
  • ⅓ cup or 2 oz Dried cranberries
  • 1 tsp Cornstarch
*See Marketing Guide

Ingredients
 

  • 1 Tbsp Margarine
  • ¼ cup or 2 oz Brown sugar, packed
  • ½ cup Orange juice
  • ⅛ cup 1 Tbsp Water, divided
  • ¾ tsp Vanilla extract
  • ¼ tsp Cinnamon, ground
  • ¼ tsp Nutmeg, ground
  • 1 qt 1 cup or 1 ¼ lb Frozen carrots, sliced, thawed, drained
  • ⅓ cup or 2 oz Dried cranberries
  • 1 tsp Cornstarch

Quantity
 

  • 1 Tbsp Margarine
  • ¼ cup or 2 oz Brown sugar, packed
  • ½ cup Orange juice
  • ⅛ cup 1 Tbsp Water, divided
  • ¾ tsp Vanilla extract
  • ¼ tsp Cinnamon, ground
  • ¼ tsp Nutmeg, ground
  • 1 qt 1 cup or 1 ¼ lb Frozen carrots, sliced, thawed, drained
  • ⅓ cup or 2 oz Dried cranberries
  • 1 tsp Cornstarch
*See Marketing Guide

Instructions
 

  • Heat margarine and sugar in a medium saucepan uncovered over medium heat. Stir until sugar dissolves.
  • Add orange juice, ⅛ cup water (set aside 1 Tbsp in small cup for step 4), vanilla, cinnamon, and nutmeg. Simmer uncovered over medium heat for 2 minutes, stirring occasionally.
  • Add carrots and dried cranberries to sauce. Bring to a boil, then reduce heat to a simmer. Continue simmering for 5 minutes or until carrots are tender.
  • In a small bowl, add cornstarch to the reserved water (1 Tbsp) and stir well until dissolved.
  • Add cornstarch mixture to carrots. Stir quickly. Reduce heat to low and continue to cook uncovered for 2 minutes or until sauce thickens and glazes the carrots. (If glaze becomes thick, add water until desired consistency).
    Critical Control Point:
    Heat to 140 °F or higher for at least 15 seconds.
  • Place glazed carrots in a medium (8” x 8” x 2”) serving dish.
    Critical Control Point:
    Hold for hot service at 140 °F.
  • Serve ½ cup (portion with 1/2 cup measuring cup or 4 oz spoodle).

Nutrition INFORMATION

Orange Glazed Carrots USDA Recipe for Family Child Care Homes
Amount Per Serving
 
0 ½ cup (4 oz spoodle)
Calories
105
Total Fat
 
1
g
2
%
Saturated Fat
 
0
g
0
%
Cholesterol
 
0
mg
0
%
Sodium
 
57
mg
2
%
Total Carbohydrate
 
24
g
8
%
Dietary Fiber
 
2
g
8
%
Total Sugars
 
20
g
22
%
Added Sugars included
 
10000
g
Protein
 
0
g
0
%
Vitamin A
 
131
IU
3
%
Vitamin C
 
6
mg
7
%
Calcium
 
29
mg
3
%
Iron
 
0
mg
0
%
N/A=data not available
*Marketing Guide

Notes

The food safety temperatures are based on Federal consumer food safety guidance. Some information 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