Yield: 6 Servings
|4 cups||Carrots; sliced|
|3 tablespoons||Butter (or marg.); melted|
|½ cup||Arpicot preserves|
|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.