Citrus-Apricot Vegetable Glaze Recipe

In a small bowl, combine the preserves, butter, orange peel, lemon juice, salt and nutmeg. Yield: about 1/2 cup. For carrots and zucchini: Trim ends from vegetables. With a vegetable peeler, cut very thin slices down the length of each carrot and zucchini, making long ribbons. Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer to a serving dish. Drizzle with glaze; toss to coat. Serve with a slotted spoon. Yield: 8 servings. For peas: Place peas in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Transfer to a serving dish. Drizzle with glaze; toss to coat. Serve with a slotted spoon.