1 can (16 oz.) sliced peaches
1 tbsp. cornstarch
1/3 c. liquid brown sugar (or solid)
1 can whole berry cranberries
1/2 tsp. cinnamon
2 tbsp. butter
2 cans yams, drained

Drain peaches reserving the juice. Dissolve cornstarch in 1/4 cup peach juice and set aside. In skillet, heat remaining juice, brown sugar, cranberry sauce, cinnamon and butter. When butter is melted add cornstarch mixture. Stir over medium heat until mixture thickens. Add yams, cover skillet and cook 10 minutes. Stir in peaches and cook an additional 5 minutes until heated through.