If using fresh carrots, place carrots in boiling, salted water and cook until tender. Drain well. If using frozen carrots, cook according to package directions and drain well. If using canned carrots, drain well.
In a large skillet, combine the butter, marmalade, water, salt, and ginger. Bring to a boil.
Add carrots and reduce heat to medium. Cook, stirring frequently, until carrots are glazed.