1 pound baby carrots
1 1/4 teaspoon salt, divided
3 tablespoons butter or margarine
1/3 cup apricot preserves
1/4 teaspoon ground nutmeg
1 teaspoon grated orange rind
2 tablespoons fresh orange juice
Place baby carrots and 1 teaspoon salt in boiling water in a large saucepan.
Cook 15 to 20 minutes or until carrots are tender; drain.
Melt butter in saucepan; stir preserves until blended.
Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind, and orange juice.
Cook 5 minutes.
Add carrots; gently toss to coat.
Makes: 4 servings