4 cups carrots, sliced
3 Tbs butter, (or marg.), melted
1/2 cup apricot preserves
1/4 tsp salt
1/4 tsp orange rind, grated
1/4 tsp nutmeg, ground
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.