1-1/2 cups cranberry juice 2 teaspoons cornstarch 2 teaspoons water 3/4 teaspoon stone-ground mustard 1-1/2 teaspoons brown sugar 1/2 teaspoon ground nutmeg 12 maple-flavored bacon strips, halved crosswise 24 dried apricotsDirections

In a saucepan, bring cranberry juice to a boil. Cook, uncovered, until juice reduces to 1 cup. Combine cornstarch and water; whisk into juice along with mustard, brown sugar and nutmeg. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature. Meanwhile, line a shallow baking pan with foil. Set a wire rack over foil and coat rack with cooking spray. Wrap bacon halves around apricots and secure each with a toothpick. Reserve 1/2 cup glaze. Brush apricots with remaining glaze and place on rack. Broil 5-6 in. from heat for 3-7 minutes or until browned, turning once. Serve warm with reserved glaze. Yield: 24 appetizers.