2 gallon cans cling peaches
1 1/3 c. cornstarch (6 oz.)
3 c. brown sugar, packed
1/2 lb. or 1 c. butter
2 tsp. salt

Drain peaches and reserve peach syrup. Combine cornstarch, sugar, butter, salt, and syrup. Cook over low heat; stir until thickened. Re-add peach slices. Serve warm over gingerbread or sheet cake such as chocolate or spice cake.

Makes 1 3/4 gallon. Portion 1/2 cup sauce.