Yield: 6 servings
|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.