In medium bowl, combine corn, cranberries and chopped pecans; toss to mix.
In small bowl, combine vinegar, oil, preserves, mustard and Worcestershire sauce; beat with wire whisk until smooth. Add vinegar mixture and chopped basil to corn mixture; toss to coat well. Let stand 10 minutes.
To serve, stir gently to mix. Garnish with basil sprigs and pecan halves.