3 tbsp. butter
2 apples, cored, sliced
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 tbsp. cornstarch
1 c. cranberry-apple juice
6 sm., thick ham slices
6 sausage patties, cooked & drained
12 sausages, cooked, drained
12 oz. smoked sausage, cut in chunks

In a small skillet, melt butter. Add apple slices and sprinkle with cinnamon and nutmeg. Cook over medium high heat until apple slices are tender, stirring occasionally. Remove apple slices and set aside, reserving juices in skillet. Blend cornstarch into juices. Add cranberry apple juice. Stir constantly over medium high heat until mixture thickens and bubbles. In a chafing dish or large skillet, arrange meats and apple slices. Pour cranberry glaze over meats and apple slices. Cover and heat through. Makes 8 servings.