2/3 c. sugar
2/3 c. water
Pastry for 2-crust pie
1 jar ready to use mincemeat (regular or brandy & rum)
1 egg yolk + 2 tbsp. water, mixed
2 tbsp. cornstarch
1 1/2 c. fresh cranberries, rinsed & drained

In saucepan, combine sugar and cornstarch; add water. Over high heat, cook and stir until boiling. Add cranberries; return to a boil. Reduce heat; simmer 5 to 10 minutes, stirring occasionally. Turn mincemeat into pastry lined 9" to 10" pie plate. Top with cranberries. Cover with vented top crust; seal and flute. Brush egg mixture over crust. Bake at 425 degrees in lower half of oven 30 minutes or until golden. Cool.

Serve with Eggnog Cream: In large bowl, combine 1 1/2 cups canned eggnog, chilled, and 1 (4 serving size) package instant vanilla pudding mix; mix well. Fold in 1/2 pint whipping cream, whipped. Chill. May also be used as topping for cake or fruit.