2/3 c. sugar
2 tbsp. cornstarch
2/3 c. water
1 1/2 c. fresh cranberries, rinsed and drained
Pastry for 2 crust pie
1 jar None Such ready to use mincemeat (regular or brandy and rum)
1 egg yolk plus 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 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.

Egg Nog Cream: In large bowl, combine 1 1/2 cups canned Borden Egg Nog (chilled) and 1 (4 serving size) package instant vanilla flavor pudding mix; mix well. Fold in 1/2 pint Borden whipping cream (whipped). Chill. Use as topping for pie, cake, or fruit. Makes about 3 1/2 cups.