Sugar Snap Peas with Orange Ginger Butter

3 cups fresh or frozen loose-pack sugar snap peas
2 tablespoons orange marmalade
1/2 teaspoon cider vinegar
1/8 teaspoon ground ginger
1 tablespoon butter or margarine
1/8 teaspoon pepper

Remove strings and tips from peas. Cook fresh peas, covered in a small amount of boiling, salted water 2 to 4 minutes or until crisp-tender or cook frozen peas according to package directions. Drain well.

Meanwhile, in a 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 butter or margarine, tossing lightly to coat.

Makes 4 servings.

Nutrition facts per serving: 85 calories and 3 grams total fat (1 gram saturated fat)