Ingredients

440g canned pitted cherries

in syrup (Morello or sour cherries are best, if you can get them)

100g mixed fresh or frozen forest fruits (blackberries, blueberries, raspberries, strawberries)

180ml cranberry juice

½ tbsp vanilla extract

½ tsp ground cinnamon

½ tbsp golden caster sugar

dash of rosewater

2 tbsp cornflour

500g pot good-quality vanilla custard

To decorate

1 square of 70% dark chocolate, finely grated

handful pomegranate seeds

handful mint leaves


Method

1.In a large saucepan over a medium heat, cook the fruits in their juices and syrup, along with 150ml of the cranberry juice, the vanilla extract, cinnamon, sugar and rosewater for about 20 mins or until the fruits are soft.


2.In a separate bowl, mix the remaining cranberry juice with the cornflour until it becomes smooth and milky without any lumps.