1 (12 oz.) can apricot nectar
1/4 c. water
1 pkg. lemon Jello
1/8 tsp. horseradish
1 c. grated carrots
2 tbsp. lemon juice
1/4 c. blanched almonds, shredded

Heat nectar and water to boiling point, add Jello. Chill then add rest of ingredients. Pour into a large bowl or mold. Serve with French dressing or mayonnaise.