Red Currant Bakery

0 In a medium sauce pot combine the cherries, red currants, and 310 ml of the cherry juice. Heat on medium high until boiling.
1 Meanwhile, whisk together the sugar and starch. Then add in the remaining cherry juice and whisk again. 
2 Once the mixture has come to a boil, turn the heat down to medium and whisk in the starch mixture. 
3 Whisk continuously for about five minutes while the mixture cooks and thickens. 
4 Remove the pot from the heat and pour in the frozen raspberries. Stir to combine.
5 Pour the contents into a heat safe container and place in the fridge to cool for at least one hour before serving.