Apricot Carrots

I needed a side dish and had a bag of mini-carrots. Found this recipe in the 1998 TOH book. This really hit the spot!

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  lb carrot, sliced
• 1⁄4 cup  apricot preserves
• 1  tablespoon butter
• 1  teaspoon lemon juice
• 1⁄4 teaspoon  grated  orange peel
• 1⁄8 teaspoon ground nutmeg

Directions

1. Place carrots in a saucepan with enought water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp tender; drain.
2. Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.