2/3 c. sugar
2 tbsp. cornstarch
2/3 c. water
1 1/2 c. fresh or dry pack frozen cranberries, rinsed, sorted & drained
Pastry for 2 crust pie
1 jar None Such Ready-to-use mincemeat (regular or brandy & rum)
1 egg yolk + 2 tbsp. water (opt.)

In medium saucepan, combine sugar and cornstarch; stir in water. Over high heat, cook and stir until boiling. Add cranberries; return to a boil. Reduce heat; simmer 5 to 10 minutes, stirring occasionally. Prepare pastry. Turn mincemeat into pastry lined 9" or 10" pie plate. Top with cranberries. Cover with vented top crust; seal and flute. For a more golden crust, mix egg yolk and water; brush over entire surface of pie. Bake in lower half of 425 degree oven for 30 minutes or until golden. Cool. Garnish as desired.