Cook carrots in boiling water for 10 minutes, or until just tender. Drain.
In a large skillet or saucepan, melt butter. Add onion and ginger and cook 1 minute.
Stir in jam, vinegar, salt and cayenne; simmer until slightly thickened.
Add carrots and cook, shaking pan often until all carrots are glazed, about 2 minutes.
Makes 8-10 servings.