Cook baby carrots and 1 teaspoon salt in boiling water to cover in a large saucepan 15 to 20 minutes or until carrots are tender; drain.
Melt butter in saucepan; stir in preserves until blended. Stir in remaining 1/4 teaspoon salt, nutmeg, orange rind, and orange juice; cook 5 minutes. Add carrots; gently toss to coat.
Don't miss out on top-rated recipes, easy how-to videos, and weekly meal plans!
Thank you for signing up!You will start receiving newsletters soon.