1 lb. red currents
1 lb. raspberries
1 lb. black currants
3/4 cup cornstarch
blanched almonds
1 – 2 cups sugar
Rinse fruit and place in pot with cold water enough to cover berries.
Cook until fruit has no more color and place a cloth over a sieve and
pour juice and berries through. Squeeze all juice out of berries in cloth.
Pour juice into clean pot and bring to a boil with sugar. Mix cornstarch
with a little water and add to juice, stirring constantly. Let boil two minutes.
Remove from stove. 1 cinnamon stick may be added to berries when
they cook or 1/2 vanilla bean may be added after removed from stove.
When cold, ladle into individual plates, sprinkle with sugar and pour
cream on top to taste.