Cook scraped and cut carrots in salted water until just tender, about 20 minutes.
Once carrots are tender, drain.
Melt butter and stir in preserves until blended. Add nutmeg, salt, orange peel, and lemon juice.
Toss carrots with the apricot mixture until well coated.
Garnish with parsley and serve at once. Note: Good with poultry or pork.
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