1 1/2 cups (375 mL) Ocean Spray® 100% Juice Blend Cranberry
2 tsp (10 mL) cornstarch mixed with 2 teaspoons (10mL) water
3/4 tsp (4 mL) whole-grain mustard
1/2 tsp (2 mL) ground nutmeg
1 1/2 tsp (7 mL) packed brown sugar
12 slices maple-cured bacon, halved crosswise
24 dried apricots
Boil cranberry juice in medium saucepan over high heat until reduced to 1 cup (250mL). Whisk in cornstarch, brown sugar, mustard and nutmeg. Bring to a boil over medium heat until thickened. Cool to room temperature. Reserve ½ cup (125mL) of the glaze.
Line rimmed baking sheet with foil; set wire rack over foil and spray with cooking spray. Wrap bacon halves around apricots and secure with wooden pick. Brush with glaze and place on wire rack.
Broil 3 to 7 minutes, or until bacon is browned, turning once. Serve warm with reserved glaze.