Hot Cinnamon Apples (Canned)

Meal Component Contribution:
½ cup fruit
Number of Portions: 50 Size of Portion: ½ cup
Recipe HACCP Process: #2 - Same day service

Fruits

INGREDIENT	MEASURE (FOR 50 SERVINGS)
Apples, Sliced, Canned, #2401	2 #10 cans
Margarine, Bulk, #1319	8 ounces
Water, Municipal, Mississippi	2 cups
Sugar, Granulated, #2027	1 pound + 8 ounces
Salt, Table, #2723	1 tablespoon
Cinnamon, Ground, #2704	2 tablespoons

DIRECTIONS

1.	Drain each can of apples and save the liquid for use in direction #3. Pour one can of drained apples into each of two full-size 2½-inch steamtable pans.
2.	Melt the margarine.
3.	Combine the liquid from the apples saved from direction #1 with water to equal the amount of total water called for in the recipe.
4.	Add apple water mixture from direction #3, granulated sugar, salt, and ground cinnamon to the melted margarine. Heat the mixture and stir until the sugar is dissolved.
5.	Pour 3¼ cups of the liquid mixture from direction #4 over the apples in each steamtable pan.
6.	To bake: Conventional oven: 350 degrees F, 30 - 40 minutes. Convection oven: 350 degreees F, 30 minutes. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer instructions on the package or case have a higher temperature, follow those recommendations.
7.	Serve the apples immediately or cover them and place them in a warmer until ready for service. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher.
8.	Portion with 4 ounce spoodle or #8 scoop (½ cup) per serving. Each portion provides ½ cup of fruit. CCP: Hold and maintain product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours.

Production Notes

- Cinnamon may be removed, if desired.
- Use USDA Foods products when available.

Purchasing Guide

Refer to 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.

Nutrients Per Serving

Calories

118

Carbohydrates

21.92 g

Dietary Fiber

0.97 g

Protein

0.42 g

Sodium

190.00 mg

Total Fat

3.57 g

Sat. Fat

1.45 g

Trans Fat

0.00 g

Illustrated Steps for Preparation of Hot Cinnamon Apples (Canned)

1.	Canned apples in full-size steamtable pans	2.	Melted margarine, apple liquid, granulated sugar, salt, and ground cinnamon being poured over apples
3.	Baked apples	4.	1 serving of Hot Cinnamon Apples in an individual serving container
5.	1 serving of Hot Cinnamon Apples on a tray

Search the recipe database