Candied Yams with Apples and Cranberries

2 lbs yams, peeled & sliced ½ inch thick
2 medium-size tart cooking apples, such as fuji or pippin, peeled, cored, quartered and sliced ½ inch thick

1 12-oz bag fresh cranberries, rinsed & picked over for stems
¼ cup firmly packed light brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup unfiltered apple or pear juice
3 tbs unsalted butter, cut in to bits

1. Coat the inside of the crock with butter or nonstick cooking spray. Alternate slices of yam and apples in the crock, in overlapping layers. Sprinkle with the cranberries.

2. Combine the brown sugar, cinnamon, and nutmeg in a small bowl, then sprinkle over the cranberries. Drizzle with apple juice and dot with the butter.

3. Cover and cook on LOW until the yams are tender when pierced with the tip of a knife, 6 to 7 hours. Serve hot from the crock.