Drain cherries, reserving liquid. In a 4-quart saucepan, combine drained cherries, 3 cups cherry liquid (or water or chicken stock), brown sugar and granulated sugar.

 

Bring cherry mixture to a boil over medium heat. Add mustard; mix well. Continue cooking at a rapid boil 5 minutes, or until sauce is syrupy.

 

Yields: 3 quarts.