1-1/2 c cranberry juice
2 tsp cornstarch
2 tsp light brown sugar
1 tsp prepared honey mustard
1/2 tsp freshly grated nutmeg
Nonstick cooking spray
12 Slices TURKEY BACON, cut in half
24 dried peaches
In a medium saucepan, over high heat, boil cranberry juice until it is reduced to 1 cup.
Meanwhile in a small bowl, whisk cornstarch with 2 teaspoons cold water, sugar, mustard and nutmeg. Add mixture to boiling juice and stir with a wire whisk until smooth. Reduce heat and boil 1 minute or until thickened.
Transfer pan to a wire rack and cool to room temperature. Set 1/2 cup aside.
Line a shallow jelly-roll pan with foil or parchment paper. Place a wire rack atop foil and spray with nonstick cooking spray.
Wrap each dried peach with a bacon strip and fasten with wooden toothpicks. Coat each with cranberry glaze and place on wire rack, about 1-inch apart.
Preheat the broiler. Place pan about 5 inches from the heat. Broil 2 to 3 minutes or until lightly brown. Turn each bacon wrapped peach and broil another 2+ minutes or until lightly browned on all sides.
Serve warm with reserved cranberry glaze.