RECIPE FROM "SANDY'S
Apricot Glazed Carrots
1-1/2 pounds baby carrots
1 tablespoon butter or margarine
1/3 cup apricot preserves
1/4 teaspoon nutmet
1/4 teaspoon salt
1 tablespoon lemon zest
1 tablespoon lemon juice
In a large saucepan, cook carrots in boiling water just until tender. Drain in colander.
In the same saucepan, melt butter and stir in preserves.
Add nutmeg, salt, lemon zest, and lemon juice.
Add carrots and toss until well coated and heated thoroughly.