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.
Not as good as I thought it would be. It has potential, but needs some adjusting. In my husband's words, "carrots with jelly". I recommend the honey-kissed carrot recipe instead.
Needed something, not sure what. OK.