Berries and Cherries in Wine

This is a direct descendant of kissel, the traditional East European purée of fresh summer fruits. This dish, however, can also be made in winter by using frozen berries and canned cherries. And unlike kissel, the fruit is left whole and served in a slightly thickened sauce. It’s also a marvellous way to use up slightly bruised or over-ripe berries (but be sure there is absolutely no mould on them or the flavour will be spoiled).