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,sprinkle pepper.
Serve with a slotted spoon.