Montmorency Sauce
By Yankee Magazine|Dec 14 2007|
The sweetness makes it suitable for sautéed chicken breasts or roast duckling, as well as more robustly flavored meats such as pork chops. –Peg Leg Inn, Rockport, Massachusetts
Yield
Makes about 4 cups
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 sautéed chicken breasts or roast duckling.
