1 1/2 lb. carrots
1 tbsp. butter
1/2 c. Smuckers' sweet or English style orange marmalade
1 tbsp. lemon juice
1/8 tsp. ground mace

Cut carrots into strips or slices (or small whole baby carrots). Cook in small amount of boiling salted water, covered, until tender. Drain thoroughly.

Melt butter in large skillet; stir in orange marmalade, lemon juice and mace. Add carrots and cook over low heat, turning several times, until evenly glazed and heated.