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KTVB Kitchen: How to make bacon-wrapped cinnamon sugar apples and spicy cranberry sauce

Chef Mac from Pat Mac's Catering shows how to make a holiday appetizer.

BOISE, Idaho — Bacon-wrapped apple Ingredients: 

1 pound of bacon

2 large apples cut into cubes

cinnamon sugar for sprinkling

toothpicks for bacon and apples


Preheat oven to 400 degrees.

Lay bacon on cutting board and roll apple up. Cut off remaining bacon, a single layer of bacon, and use a toothpick to secure bacon to the apple.

Sprinkle cinnamon sugar over bacon wrapped apple or roll it in the mix to coat it. Place bacon wrapped apples on a baking sheet with parchment or wax paper.

Bake wraps for 10 minutes each side at 400 degrees.

Chill for an hour before serving.

Spicy cranberry sauce ingredients:

3 Tbsp. unsalted butter

1 large shallot, finely chopped

2 jalapeños, seeds removed from 1 chili, both chilies very thinly sliced

1 lb. fresh cranberries

⅔ cup honey

½ tsp. kosher salt

2 tsp. finely grated lime zest

2 Tbsp. fresh lime juice


Melt butter in a large saucepan over medium heat. Cook shallot and jalapeños, stirring often until shallot is starting to turn golden, about 4 minutes. 

Add cranberries, honey, and salt and increase heat to medium-high.

Bring to a boil and cook, stirring often and reducing heat as needed to avoid scorching, until cranberries burst, juices are syrupy, and pan is visible when a wooden spoon is dragged across the bottom, 12 to 15 minutes.

Remove from heat and stir in lime zest and juice; let cool for an hour before serving.

Plate the apple wraps around the bowl of spicy cranberry sauce so your guest can dip the wraps.


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