Apricot-Ginger Carrots

Ingredients

• 2 pound baby carrots fresh
• 2 teaspoons crystallized ginger minced
• 2 tablespoons butter 
• 10 ounce low-sugar apricot preserves 
• 1 cup water 

Equipment

• bowl
• sauce pan
• slotted spoon

Directions

1. Combine carrots and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until carrots are tender.
2. Drain and transfer carrots to a bowl.
3. Combine preserves, margarine, and ginger in saucepan. Cook over low heat, stirring constantly, 2 minutes or until preserves melt. Return carrots to saucepan; toss lightly. Cook until thoroughly heated.
4. Serve with a slotted spoon.