1 lb. carrots, scraped & sliced
1/4 c. apricot preserves
2 tbsp. butter
1 tbsp. fresh lemon juice
Grated rind of half an orange
1/8 tsp. ground nutmeg

Cook carrots, covered in boiling water until crisp-tender, 5 to 8 minutes. Drain and set aside. Heat preserves, butter and seasoning in a small saucepan over low heat, stirring constantly until preserves are melted. Stir in carrots and heat through. Makes 4 servings.