2/3 c. sugar
2 tbsp. cornstarch
2/3 c. water
1 1/2 c. fresh cranberries, rinsed & drained
Pastry for 2 crust pie
1 (27 oz.) jar ready-to-use mincemeat (regular or brandy & rum)
1 egg yolks + 2 tbsp. water, mixed

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 or 10 inch pie plate. Top with cranberries. Cover with lattice top or vent pie crust; seal and flute. Brush crust with egg mixture.

Bake at 425 degrees in lower half of oven 30 minutes or until golden.