125ml/4fl oz/½ cup red wine
125ml/4fl oz/½ cup water
3 tbsp caster (superfine) sugar
2 whole cloves
5cm/2in piece of cinnamon stick
1 tbsp cornflour (cornstarch)
225g/8oz/2 cups blackberries
2 tbsp cold water
1 Put the red wine, water, sugar, cloves and cinnamon stick in a pan and heat gently, stirring, until the sugar dissolves.
2 Blend the cornflour with 2 tbsp cold water and add to the pan with the blackberries. Cook over a medium heat for 4–5 minutes, stirring, until the blackberries soften and the sauce thickens. Discard the spices and serve warm or cold.