A scrumptious apricot version of rumaki, the soy-marinated, bacon-wrapped water chestnut and chicken liver appetizer.

Sizzling Bacon-Wrapped Apricots with Cranberry Glaze

2 teaspoons cornstarch mixed with 2 teaspoons water
3/4 teaspoon whole-grain mustard
1 1/2 teaspoons packed brown sugar
1/2 teaspoon ground nutmeg
12 slices maple-cured bacon, halved crosswise
24 dried apricots
1 1/2 cups Ocean Spray® 100% Juice Cranberry Juice Blend

1. Boil cranberry juice in medium saucepan over high heat until reduced to 1 cup. Whisk in cornstarch, brown sugar, mustard and nutmeg. Bring to a boil over medium heat and boil 1 minute until thickened. Cool to room temperature. Reserve ½ cup of the glaze.
2. Meanwhile, 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.
3. Broil 3 to 7 minutes, or until bacon in browned, turning once. Serve warm with reserved glaze.

Makes 24 appetizers.

Recipe and photograph provided courtesy of Ocean Spray Cranberries, Inc.