Search the recipe database
Cranberry Sauce
None
Number of Portions: 100 Size of Portion: 1 ounce
Recipe HACCP Process: #1 - No cook
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Cranberry Sauce, Canned, Sweetened, #2403 | 1 #10 can + 2 cup |
DIRECTIONS
1. | Chill the cans of cranberry sauce in the refrigerator overnight. CCP: Cover and refrigerate at 41 degrees F or lower. |
2. | Portion one ounce with a 1-ounce ladle or 2 tablespoon measure into portion cups for service. Cover and refrigerate until ready for service. CCP: Cover and refrigerate at 41 degrees F or lower until ready for service. |
3. | Serve one portion cup per portion. Each portion provides 1/8 cup fruit. CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or lower. |
Production Notes
Chill the cans of cranberry sauce in the refrigerator overnight.
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.