6 carrots, peeled and sliced
1/2 (8 oz.) jar orange marmalade
1/2 can drained pineapple chunks
1 tsp. cinnamon
1/2 tsp. nutmeg

Cook carrots until tender; drain. In saucepan heat marmalade and pineapple. Add carrots. Cook until sauce is heated through carrots, then add spices. Serve hot or cold.