2 lb. carrots, cut on a diagonal & cooked
3 tbsp. butter
1/3 c. apricot preserves
1/4 tsp. nutmeg
1/4 tsp. salt
1 tsp. fresh orange peel
2 tsp. fresh lemon juice
Parsley to garnish

Cook carrots. Melt butter; stir in preserves, spices, peel and lemon juice. Toss with cooked carrots. Garnish with parsley. Serve immediately.