Red fruit jelly

Ingredients for 25 servings:

• 2 ½ kg berries
• ¾ liter red wine
• ½ kg sugar
• 150 g cornstarch
• 1 liter sauce (custard)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring most of the red wine (0.5L) to a boil with the sugar. Stir the cornstarch into the rest of the red wine. When the red wine and sugar are boiling, stir in the remaining red wine and cornstarch. Continue boiling and stirring until the mixture becomes a thick, dark red mass. Then pour this mixture over the berries (the berries must still be frozen, otherwise they will collapse). Stir the mixture into the berries, bring the berries and mixture to a boil again, and then refrigerate. Once cooled, add more sugar if the red fruit compote is still too sour. Serving suggestion: In a glass with a little vanilla sauce on top and a mint leaf.