MEASURE (FOR 50 SERVINGS)
Apples, Canned, Water Pack, Sliced, #10 Can, #2401
2 #10 cans
Margarine, Bulk, #1319
Water, Hot, Municipal
Sugar, Granulated, #2027
1 pounds + 8 ounces
Salt, Table, #2219
Cinnamon, Ground, #2704
Pour 1 can of apples (undrained) into each of two full-size steamtable pans.
Add hot water, granulated sugar, salt, and ground cinnamon to melted margarine. Stir to dissolve.
Pour 3¼ cups mixture over apples in each steamtable pan.
Conventional oven: 350 degrees F, 30 - 40 minutes.
Serve immediately or cover and place in warmer until ready for service.
CCP: Hold and maintain product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 6 hours to 41 degrees F or lower.
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if different varieties of fruit are used (such as canned).
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals: Preparing Fruits" provides seasoning and serving ideas for fruits.
Yield: 100 servings is about 3 gallons and 1 cup
Canned apples in full-size steamtable pans
Melted margarine, water, granulated sugar, salt, and ground cinnamon being poured over apples
1 serving of Hot Cinnamon Apples in an individual serving container
1 serving of Hot Cinnamon Apples on a tray
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