Cranberry-Mince Pie                                                 Makes one 9-inch pie
      2/3 cup sugar
      2 tablespoons cornstarch
      2/3 cup water
      1½ cups fresh cranberries, rinsed and drained
      Pastry for 2-crust pie
      1 jar (27 oz.) Mincemeat (Regular or Brandy& Rum)
      1 egg yolk plus 2 tablespoons water, mixed

In a 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 pie plate. Top with cranberries. Cover with vented top crust; seal and flute. Brush egg mixture over crust. Bake in lower half of 425° oven 30 minutes or until golden. Cool.

Top with Egg Nog Cream (if desired)
In large bowl, combine 1½ cups chilled Egg Nog and 1 (4 serving size) package instant vanilla flavor pudding mix; mix well. Fold in ½ pint whipping cream, whipped. Chill. Use as topping for pie, cake or fruit. (Makes about 3½ cups)

Note: I found this Borden® recipe many, many years ago and it is a favorite of my very dear mother-in-law ... another Mrs. N.