serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 600 g mixed berries and cherries (see Note)
- 1.5 litres (6 cups) red fruit juice (cherry, raspberry, or currant juice)
- 80 g caster sugar
- finely grated zest of 1 lemon
- 35 g (¼ cup) cornflour
- 125 ml (½ cup) red wine
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Chilling time 1 hour
Instructions
Rinse the fruit and place on paper towels to soak up excess water. Place the fruit, juice, sugar and lemon peel in a medium-sized saucepan. Bring to the boil, lower heat and simmer for 3 minutes. (If using canned cherries, make sure you don’t cook them, but add them in after the cooking time). Whisk the cornflour and red wine together and add to the berries and cherries. Cook for 1 minute, stirring constantly. The consistency should be more like a thick sauce than a jam. Set aside to cool and serve at room temperature, or cover and chill in the fridge for 1 hour.
Serve with vanilla custard, cream or vanilla ice-cream.
Note
• Morello cherries are also called “sour cherries” and have a tart flavour. They are generally used for cooking and baking. You can source morello cherries from local farmers or a farmer's market. Otherwise, find them in glass jar in your local supermarket or delicatessen. You can substitute fresh morello cherries with canned or frozen fruit. If using the canned version, you may like to use the juice as the fresh fruit juice as required in the recipe. It is also possible to use frozen berries. When using frozen or canned fruit add after simmering the remaining fruit.
If your berries of choice are a little sweet and more tartness is desired, you can add one or two tablespoons of lemon juice.
• For mixed berries, use a combination of any of the following: raspberries, red and/or blackcurrants, strawberries, blackberries, blueberries, boysenberries, and pitted morello cherries)
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
