Montmorency Sauce


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.


Makes about 4 cups

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