Preheat grill to medium heat (about 350°F). Grease baking sheet with sides with olive oil. Place jalapeño halves on baking sheet. Combine cream cheese, dried cranberries, cranberry sauce, garlic and salt in large bowl; mix well. Spoon filling into jalapeño halves. Coat cream cheese mixture with crushed crackers. Wrap half-slice bacon around each filled jalapeño half. Secure with toothpick, if desired. Place baking sheet on grill. Cover grill; grill poppers until bacon is crispy. Makes 30 poppers.