2 lbs. of small carrots
1/4 cup margarine
1/4 cupe brown sugar
1/4 cup apple jelly
1/2 t. salt
1 t. lemon juice
1/2 t. nutmet
1/4 t. cinnamon
1/4 cup almond slivers
Boil carrots until tender. Drain.
Mix the remaining ingredients in a small saucepan until melted and combined.
Put carrots in a greased 2 qt. baking dish.
Pour sauce over the carrots and cover.
Refrigerate overnight.
The next day, turn carrots to coat with sauce and bake at 350 for 20 to 25 minutes.
I forgot to take a picture.
