Apricot-Glazed Carrots
2 pounds carrots, sliced
1 1/4 teaspoons 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
Garnish: fresh Italian parsley
Cook carrot and 1 teaspoon salt in boiling water to cover in a large
saucepan 15 to 20 minutes or until tender; drain.
Melt butter in saucepan; stir in apricot preserves until blended. Stir
in remaining 1/4 teaspoon salt, nutmeg, orange rind, and orange juice.
Add carrot, and toss to coat. Garnish, if desired. Yield: 6 servings.
