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 1/2 cup
of the glaze.
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.
Broil 3 to 7 minutes, or until bacon in browned, turning once.
Serve warm with reserved glaze.
Yield: 24 appetizers
Recipe and photo credit: Ocean Spray Cranberries, Inc.