Orange Glazed Carrots

1 pound of fresh or thawed frozen baby carrots
1/3 cup of orange marmalade
2 tablespoons of butter
2 teaspoons of Dijon style mustard
1/2 teaspoon of grated fresh ginger

To cook the carrots, neat 1 inch lightly salted water in a 2 quart saucepan over high heat to a boil, immediately add carrots. Return to a boil. Reduce the heat to low. Cover and simmer for 10 to 12 minutes for fresh carrots, 8 to 10 minutes for frozen carrots, or until crisp tender. Drain well, return the carrots to pan. Stir in marmalade, butter, mustard and ginger. Simmer, uncovered, over medium heat for 3 minutes or until the carrots are glazed, stirring occasionally. Makes 6 servings