2/3 c. sugar
2 tbsp. cornstarch
2/3 c. water
1 1/2 c. fresh cranberries, rinsed and drained
Pastry for 2 crusts
1 jar non-such ready to use mincemeat (reg.)
1 egg yolk plus 2 tbsp. water, mixed

In saucepan combine sugar and cornstarch; add water. Cook and stir to boiling. Add cranberries; return to boil. Reduce heat; simmer 10 minutes, stirring occasionally. Turn mincemeat into pastry lined 9 inch pie plates. Top with cranberries. Cover vented top crust. Seal and flute. Brush egg mixture over crust. Bake in lower half of 425 degree oven for 30 minutes or until golden brown. Serve with whipping cream or vanilla ice cream.