1 lb. baby carrots
1 1/4 tsp. salt, divided
3 tbsp. butter
1/3 c. apricot preserves
1/4 tsp. nutmeg
1 tsp. grated orange rind
2 tbsp. orange juice

Cook carrots and 1 teaspoon salt until carrots are tender. Melt butter; stir in preserves. Add 1/4 teaspoon salt, nutmeg, orange juice and rind. Cook 5 minutes. Add carrots and toss.