Cook's Illustrated. Here are their notes: This topping delivers contrasting textures and sweet acidity. The tender chew of dried cherries combines nicely with the spicy pop of mustard grains, and the acidity of the lemon and vinegar adds balance. The fresh thyme provides an earthy herbal note that helps tame the fruit’s sweetness. The test kitchen’s favorite coarse-grain mustard is Grey Poupon Harvest Coarse Ground Mustard.
Ingredients
3/4 cup water
1 tablespoon water
1/2 cup dried cherries
1 teaspoon minced fresh thyme
1/4 cup sugar
2 tablespoons whole-grain mustard
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 teaspoon cornstarch
Instructions
Bring 3/4 cup water, cherries, and thyme to simmer in small saucepan over high heat. Reduce heat to medium-low and cook until liquid has reduced to about ¼ cup, 8 to 10 minutes. Stir in sugar, mustard, vinegar, and lemon juice and season with salt and pepper to taste. Continue to cook, stirring frequently, for 5 minutes. Combine cornstarch and remaining 1 tablespoon water in small bowl. Stir cornstarch mixture into sauce and continue to cook until thickened, about 2 minutes. Off heat, season with salt and pepper to taste. Let cool before serving.
(Note: This recipe was linked to from their Pan Seared Salmon recipe)