1 cup ketchup
1 cup Cornaby's Raspberry Jalapeño Cooking Sauce
1 tsp Worcestershire sauce
1 tsp Apple Cider Vinegar
2 or 3 (8oz) cans water chestnuts
16 oz. bacon strips
Mix ketchup and jam together with Worcestershire sauce and vinegar and set aside. Cut bacon strips into thirds and set aside. Cut water chestnuts each in half, except for small ones. Wrap each water chestnut piece in one of the cut bacon pieces and secure with a toothpick.
Set wrapped water chestnuts on a sheet pan making sure pieces do not touch. Broil on high for 5 minutes on each side. Then liberally coat with prepared sauce and broil an additional 5 minutes or until caramelized.