Yield: 6 servings
| Measure | Ingredient |
|---|---|
| ⅔ cup | Sugar |
| 2 tablespoons | Cornstarch |
| ⅔ cup | Water |
| 1½ cup | Fresh cranberries,rinsed |
| 1 x | Pastry for 2 crust pie |
| 1 each | Jar ready for use mincemeat |
| 1 each | Egg yolk mixed w/ 2 T. water |
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" pie plate.Top with cranberries.Cover with vented top crust;seal and flute.Brush egg mixture over crust.Bake @ 425 degrees in lower half of oven 30 minutes or until golden brown.Cool.Decorate with Egg Nog cream (recipe follows).Makes one 9 or 10" pie. Egg Nog Cream: In large bowl,combine 1½ cups canned Borden Egg Nog,chilled and one 4 serving size package instant vanilla flavor pudding mix;blend well.
Fold in ½ pint whipping cream,whipped.Chill.
Use as topping for pie,cake or fruit.Makes about 3 ½ cups.