Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Carrots; sliced |
| 3 tablespoons | Butter (or marg.); melted |
| ½ cup | Arpicot preserves |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Orange rind; grated |
| ¼ teaspoon | Nutmeg; ground |
| 2 teaspoons | 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.
SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.