1 can (16 oz.) sliced cling peaches
1 tbsp. cornstarch
1/3 c. liquid brown sugar (I substitute 3/4 c. reg. brown sugar)
1 c. (8 oz.) whole cranberry sauce
1 tsp. cinnamon
2 tbsp. butter
2 cans (17 oz. each) Royal Prince Yams, drained

Drain peaches, reserve juice. Dissolve cornstarch in 1/4 cup peach juice and set aside.

In 11 inch skillet heat remaining juice, sugar, cranberry sauce, cinnamon and butter. When butter is melted add cornstarch mixture.