Ingredients
- 8 oz (240g) bing cherries
- pitted
- 6 oz (175g) raspberries
- 6 oz (175g) red currants
- stemmed
- 6 oz (175g) blackberries
- 6 oz (175g) strawberries
- quartered if large
- 3 tbsp light brown sugar
- 2 tbsp cornstarch
Instructions
- Place all the fruit in a saucepan with 2/3 cup water and bring slowly to the boil.
- Combine the sugar and cornflour with 3 tbsp cold water to form a smooth paste.
- Gradually stir into the fruit.
- Cook gently, stirring, until the juices begins to thicken.
- Transfer to a bowl.
- Spoon the mixture into individual dishes.
← Back to all recipes