4 c. carrots (crinkle cut)
3 tbsp. melted butter
1/3 c. apricot preserves
1/4 tsp. grated orange rind
1/4 tsp. grated lemon rind
1/4 tsp. ground nutmeg
2 tsp. lemon juice

Cook carrots until tender in enough salted water to cover, about 20 minutes; drain. Combine remaining ingredients stirring until well blended. Spoon over carrots and toss well. Serve at once. Makes 8-10 servings.