Preheat your oven to 375 degrees Fahrenheit.

Drain the water chestnuts and towel them dry.

Cut bacon strips in thirds (you will get three appetizers from each slice of bacon).

Wrap the cut strip of bacon around each water chestnut and secure with a toothpick.

Set a cooling rack into a rimmed baking sheet and arrange the bacon-wrapped water chestnuts on top.

Bake until the bacon renders its fat and is crisp about 30 minutes. Drain the fat from the baking sheet halfway through the cooking time. (after 15 minutes of cooking time).

Remove the baking sheet from the oven and carefully lift the cooling rack out of the baking sheet.

Drain away any fat in the baking sheet and wipe dry with a paper towel.

Line the baking sheet with foil and lightly spray the foil with nonstick cooking spray.

Warm the cranberry sauce or BBQ sauce in a saucepan, add orange.

Carefully coat the bacon-wrapped water chestnuts with the sauce.

Place the coated wrapped chestnuts in a single layer on the prepared baking sheet.

Bake at 350 degrees Fahrenheit for 30 minutes or until desired crispness.