In a 3-qt. slow cooker, combine the carrots, marmalade, 1 tablespoon water, brown sugar, butter and seasonings. Cover and cook on low for 5-6 hours or until carrots are tender.

Combine cornstarch and remaining water until smooth; stir into carrot mixture. Cover and cook on high for 30  minutes or until thickened. Serve with a slotted spoon.

I do not care for cooked carrots (love them raw), but my husband, kids and in-laws love this recipe.