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

Cook baby carrots and 1 teaspoon salt in boiling water, enough to cover carrots, in a large saucepan 15 to 20 minutes or until carrots are tender; drain. Melt butter in saucepan; stir in preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind and orange juice. Cook 5 minutes. Add carrots. Gently toss to coat.

Serves 4.