In a large saucepan, ADD carrots, salt and enough water to cover; bring to BOIL; COVER and COOK until carrots are tender, about 15 to 20 minutes; DRAIN and RESERVE carrots.
Over medium heat, MELT butter in saucepan; STIR in preserves until blended; STIR in remaining salt, nutmeg, orange rind and orange juice; COOK five minutes.
RETURN carrots to saucepan; TOSS gently to coat.
Garnish with chopped parsley.
As an alternative in step 1, carrots may be placed in a steamer basket (omit the salt) with just enough water to reach the bottom of the basket and steamed, covered, until tender.
Per Serving (excluding unknown items): 190 Calories; 9g Fat (42.0% calories from fat); 1g Protein; 28g Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 807mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.