Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place rack in lower half of oven and preheat the oven to 425 degrees f. in a large bowl, stir together the mincemeat and cranberries, then set aside. line a 9-inch pie plate with one pastry crust, then add the filling. cover with a top crust, then seal and flute the edges before cutting several vent slits near the center. whisk the egg yolk and water together, then brush the surface of the pie with the egg wash. bake for 30 minutes, then cool to room temperature on a wire rack. cover and refrigerate.

Target recipe: 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 at 425 degrees in lower half of oven 30 minutes or until golden brown. cool. decorate with egg nog cream (recipe follows). egg nog cream: whip whipping cream till stiff. in another large bowl, combine egg nog, pudding mix; blend well. fold in whipping cream. chill. use as topping for pie, cake or fruit. makes about 3 1/2 cups.