1 med. can yams, drained & cubed
1 (16 oz. can) unsweetened sliced peaches
2 tbsp. cornstarch
1/2 tsp. cinnamon
1/3 c. packed brown sugar
1 (16 oz.) can whole, cranberry sauce
3 tbsp. butter

1. Drain peaches and reserve the juice.

2. Stir cornstarch into peach juice.

3. Pour the mixture into a deep skillet on top of the stove and stir constantly on low heat, until it thickens.

4. Add cinnamon and brown sugar; continue stirring until sugar melts.

5. Add cranberries and butter, stirring until butter melts.

6. Add peaches and yams, cooking until they are heated through.

7. May be served hot or cold.