Compote of Red Fruits

• 1 lb (450 g) redcurrants
• ½ lb (225

Wash the redcurrants, then strip the berries from the stems using a fork. Halve and stone the cherries. Place the redcurrants and cherries in a saucepan and add the sugar. Cover and place over low heat. Shake the pan occasionally to help the sugar dissolve in the fruit juices. When the juices are just beginning to boil, draw the pan off the heat and allow to stand covered for about 5 minutes. T