makes 24 appetizers
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 cranberry juice
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 cranberry juice
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.
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.
bacon recipe courtesy of: Ocean Spray, One Ocean Spray Drive, Lakeville-Middleboro, MA 02349
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