4 c. sliced carrots
3 tbsp. melted butter
1/3 c. apricot preserves
1/4 tsp. salt
1/4 tsp. grated orange rind
1/2 tsp. ground nutmeg
2 tsp. lemon juice

Cook carrots until tender in enough salted water to cover (about 20 minutes). Drain. Combine remaining ingredients, stirring until well blended. Spoon over carrots and toss well. Serve at once. Makes 6 to 8 servings.