2/3 cup granulated sugar
2 tablespoons cornstarch
2/3 cup water
1 1/2 cups fresh cranberries, rinsed and drained
Pastry for 2-crust pie
1 (27 ounce) jar None Such Ready-to-Use
    Mincemeat (Regular or Brandy & Rum)
1 egg yolk, mixed with 2 tablespoon water (optional)

Place rack in lowest position in oven; preheat oven to 425 degrees F.

In medium saucepan combine sugar and cornstarch; add water. Over high heat, cook and stir to 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 top crust; cut slits near center. Seal and flute. Brush egg mixture over crust if desired. Bake 30 minutes or until golden. Cool. Garnish as desired.