Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (16-oz) sliced cling peaches |
| 1 tablespoon | Cornstarch |
| ⅓ cup | Liquid brown sugar |
| 1 can | (8-oz) whole-berry cranberry sauce |
| ½ teaspoon | Cinnamon |
| 2 tablespoons | Butter or margarine |
| 2 cans | (17-oz) yams |
Drain peaches, reserving juice. Dissolve cornstarch in ¼ cup peach juice.
Set aside. In an 11-inch skillet, heat remaining juice, liquid brown sugar, cranberry sauce, cinnamon & butter. When butter is melted, add cornstarch mixture. Stir over medium heat until thickened. Add yams, cover skillet & cook 10 minutes. Stir in peaches & cook an additional 5 minutes or until heated thoroughly.
PEGGY KELLEY
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .