1 can sliced peaches
1 (8 oz.) can whole cranberry sauce
1 tbsp. cornstarch
1/2 tsp. cinnamon
2 cans yams
1/3 c. liquid brown sugar
2 tbsp. butter

Drain peaches; reserve juice. Mix 1/4 cup juice and cornstarch; set aside. Heat remaining juice, brown sugar, and whole cranberry sauce, butter, and cinnamon. When hot, add cornstarch mix. Cook until thickened. Add yams; cook 10 minutes. Add peaches. Stir gently and serve.