6 to 7 carrots, cut diagonally
1/2 to 8 oz. jar orange marmalade
1/2 of 14 oz. can pineapple chunk, drained
1 tsp. cinnamon
1/2 tsp. nutmeg

Cook carrots until tender. Drain. Add marmalade and pineapple. Cook until sauce is heated through. Add cinnamon and nutmeg at the last minute. Serves 4.