2/3 c. sugar
2 tbsp. cornstarch
2/3 c. water
1 1/2 c. cranberries, rinsed & drained
Pastry for 2 crust pie
1 jar ready to use mincemeat
1 egg yolk plus 2 tbsp. water, mixed

Place rack in lowest position in oven; preheat to 425 degrees. In saucepan, combine sugar and cornstarch; add water. Over high heat, cook and stir to boiling. Add cranberries; return to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Turn mincemeat into pastry-lined pie plate. Top with cranberries. Cover with vented top crust; seal and flute. Brush with egg mixture. Bake 30 minutes or until golden.