1 lb. carrots, sliced and cooked
1/2 c. orange marmalade
2 tsp. cornstarch
1 tbsp. butter
1/8 tsp. ground nutmeg
2 tbsp. toasted slivered almonds

In medium saucepan, stir together marmalade and cornstarch; add remaining ingredients. Continue cooking for about 10 minutes. May garnish with additional almonds, if desired.