Sugar Snap Peas with Orange Ginger Butter

3 C. fresh or frozen sugar snap peas
2 Tbsp. orange marmalade
1/2 tsp. cider vinegar
1/8 tsp. ground ginger
1/8 tsp. pepper
1 Tbsp. margarine or butter

1. Remove strings and tips from peas. Cook fresh peas covered in a small amount of boiling salt water 2-4 minutes or until crisp tender.  Drain well.

2. Meanwhile, in small saucepan, heat and stir orange marmalade just until melted.  Stir in vinegar, ginger and pepper.  Pour sauce over hot cooked sugar snap peas.  Add margarine or butter, tossing lightly to coat.

Nutrition: 85 calories, 3g fat, 13g carbs, 3g protien