Bacon Poppers/Cranberry Spicy Sauce

By Amy Story Larson


Portneuf Bacon-Stuffing Poppers


9-18 strips of bacon (depending on how hungry you are) 

3 cups prepared stuffing (either package or homemade)

Minced garlic, to taste, added to stuffing 


> Preheat oven to 375° degrees.

> Line baking tray with aluminum foil. Spray with non-stick cooking spray.

> Cut slices of bacon in half. 

> Form stuffing into balls, approximately golf ball size.

> Place stuffing ball onto center of bacon piece. Wrap bacon around ball bringing both sides together and securing with a toothpick.

> Bake approximately 20-25 minutes. Remove tray when bacon is fully cooked.

> Place bites onto paper toweling prior to serving.

NOTE: Depending on the size of your stuffing balls you may have more or less than 18 pieces and require more or less strips of bacon.

Create a cranberry sauce for dipping (next page).

*Adapted from 


Cranberry Spicy Sauce


1 small habanero pepper or 1 cayenne pepper seeded and finely minced

12 ounces fresh cranberries rinsed

1 cup sugar

1 cup water

1 tablespoon apple cider vinegar

pinch of salt, cinnamon to taste (optional) 


> Combine all ingredients in a medium saucepan.

> Bring to a boil and cook over medium heat for about 10 minutes. When the cranberries start to pop, the sauce is done. 

> Cool completely and then place in an airtight container in the refrigerator. The sauce will firm up to a spreadable consistency as it chills in the refrigerator.

> Enjoy!

NOTE: If you prefer a smooth sauce with your Thanksgiving feast, simply place a mesh strainer over a large bowl and press the warm cooked sauce through it. Use the back of a wooden spoon or a large spatula to do this. Scrape the underside of the strainer as you do this, there will be a lot of sauce there too.

*Adapted from

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Amy Story

About Amy Story

Amy Story is a food and adventure writer, artist, and art instructor. She makes her way through the state looking for good recipes and new friends, often found simultaneously.

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