6 carrots, peeled & sliced
8 oz. orange marmalade
1 sm. can pineapple chunks, drained
1 tsp. cinnamon
1/2 tsp. nutmeg

Cook carrots 15 minutes. Drain. Heat marmalade and pineapple in saucepan. Mix with carrots. Cook until thoroughly heated. Add cinnamon and nutmeg at the last minute. Can be served hot or cold.