1/4 cup apricot preserves
1-1/2 tablespoon butter or margarine
1 teaspoon lemon juice
1/4 teaspoon orange rind
1/4 teaspoon nutmeg
Place frozen whole baby carrots into 1/2 to 3/4 cup boiling water. Bring to a second boil. Reduce heat; cover and cook gently 13 to 15 minutes or until tender. Do not overcook. Drain.
Combine remaining ingredients in a saucepan. Cook over low heat, stirring constantly, until preserves melt. Stir in carrots; cook until thoroughly heated. Garnish with apricot halves if desired.