2 1/2 c. thinly sliced pared carrots
1 1/2 tbsp. butter
1/4 c. apricot preserves
1/4 tsp. grated orange rind
1 tsp. lemon juice
1/4 tsp. ground nutmeg
Salt to taste

Boil the carrots, covered in 1/2 cup water and 1/4 tsp. salt until tender, but crisp (about 10 minutes); drain. Over low heat, stir together the butter, preserves, orange rind; lemon juice, nutmeg and salt, until butter and preserves melt; fold in carrots and reheat.