4–5 cups (about 500g) berries, fresh or frozen (raspberries, strawberries, blackberries, blueberries, cherries, or currants)

1/2 cup (100g) sugar

1 cup (250ml) red fruit juice (cherry, raspberry, or cranberry)

1/3 cup (45g) cornstarch

1/2 cup (113ml) cold heavy cream

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In a medium saucepan, combine berries, sugar, and red fruit juice. Cook over medium heat, stirring occasionally, until berries soften and release their juices (5–7 minutes).
In a small bowl, mix cornstarch with a few tablespoons of cold juice or water to form a smooth slurry.
Slowly whisk cornstarch mixture into the warm berry mixture. Continue cooking 2–3 minutes, stirring constantly, until thickened.
Remove from heat and let cool slightly. Transfer to serving bowls or a large dish.
Chill in the refrigerator for at least 1–2 hours before serving.
Serve with cold heavy cream, or accompany with vanilla sauce or ice cream.

Use a single type of berry or a combination depending on taste and availability.

Add a splash of liqueur like Kirsch or Chambord for a boozy twist.

Stir in vanilla extract for extra depth of flavor.

Sweeten with honey or maple syrup instead of sugar for a different profile.

Serve warm with whipped cream for a comforting variation.