2 lbs. fresh carrots, sliced on the diagonal
3 tbsp. butter
1/3 c. apricot jam
1/8 tsp. nutmeg
1/4 tsp. salt
1 tsp. freshly grated orange rind
2 tsp. lemon juice

Cook carrots until crisp-tender about 8-10 minutes in boiling water. Drain well. In the same saucepan melt butter and stir in jam until blended. Add remaining ingredients. Toss carrots in mixture until well coated. Serve while hot. Serves 4-6.