Jessica's Joyful Kitchen

1 lb kielbasa 2/3 lb bacon (cut bacon package into 3rds or  use 10 slices cut into 3rds) 1 cup brown sugar 2 Tbsp dijon mustard 2 Tbsp white vinegar  2 tsp black pepper *Note: You can assemble the kielbasa and bacon in advance, cover and refrigerate, then prepare the glaze and bake when ready. Preheat oven to 375 degrees. Line a baking sheet with parchment.  Cut the kielbasa in half lengthwise and then into 1 inch pieces, about 30 pieces. Wrap each piece in 1/3 of a strip of bacon and secure with a toothpick. Line up on the baking sheet.  In a sauce pan and put in the remaining four ingredients to make the glaze, cook on medium heat until all sugar is melted. Drizzle the glaze over each kielbasa piece. Bake 40 minutes. Serve warm. 

1 pkg cranberries   2/3 cup sugar 1 tsp cinnamon 1 orange, zested, peeled, and supremed 1/4 cup fresh OJ or water 1/2 inch fresh ginger, peeled, grated   1/2 cup raisins, optional 1/2 cup walnuts or pecans, toasted, optional 1/2 tsp vanilla In medium saucepan, add ingredients (except nuts) and bring to a boil. Then cook over medium heat, stir every 1-2 minutes for 10-15 minutes until thickened. Smash some of the whole cranberries against the side of saucepan with large spoon.  Remove from heat, stir in nuts and vanilla. Refrigerate.  Can be made 1-2 days advance.