Montmorency Sauce

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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

Ingredients

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

Instructions

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.

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