Combine carrots and water in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until carrots are tender. Drain and transfer carrots to a bowl.
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. Serve with a slotted spoon.