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
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.