Blackberry and currant compote

Method

1. Wash the fruit and place in a large, heavy-based saucepan with the sugar and crème de cassis. Slowly bring to the boil, then turn the heat down to a gentle simmer. Cover with a lid and cook gently for 7-10 minutes. Carefully taste the syrup – it should be not too sweet but just sweet enough.
2. Serve warm as a pudding, or store in sterilised jars, or allow to cool then freeze in plastic containers.