Montmorency Sauce


Rate this Recipe: 

No votes yet

The sweetness makes it suitable for sauteed chicken breasts or roast duckling, as well as more robustly flavored meats such as pork chops. –Peg Leg Inn, Rockport, Massachusetts


1 can (28 ounces) pitted Bing cherries
1/4 cup lemon juice
1/4 cup molasses
6 drops Tabasco sauce
1 tablespoon Dijon mustard
2 tablespoons cornstarch
1/4 cup water


Drain the liquid from the cherries into a medium saucepan, reserving the cherries. Add lemon juice, molasses, Tabasco sauce, and mustard to the liquid and bring to a boil. Mix cornstarch in water to make a paste, then add to cherry liquid, whisking constantly until thick enough to coat the back of a spoon. Remove from heat and add cherries. Serve over sauteed chicken breasts or roast duckling.

Cooking & Recipes


Makes about 4 cups

Preparation Method

Leave a Comment

Free Almanac Newsletters

Weather, sky watch, gardening, recipes, good deals, and everyday advice!