PREPARATION:

1. Heat 1 inch lightly salted water in 2-quart saucepan over high heat to a boil; add carrots. Return to a boil. Reduce heat to low. Cover and simmer 10 to 12 minutes for fresh carrots (8 to 10 minutes for frozen carrots) or until crisp-tender. Drain well; return carrots to pan. Stir in marmalade, butter, mustard and ginger. Simmer, uncovered, over medium heat 3 minutes or until carrots are glazed, stirring occasionally.*

   *At this point, carrots may be transferred to a microwavable casserole dish with lid. Cover and refrigerate up to 8 hours before serving. To reheat, microwave on HIGH (100% power) 4 to 5 minutes or until hot.