Wash the grapes and pick of the stalk. (one can be lazy and use quality bought black grape juice, or freshly squeezed juice) squeeze the grapes or other red berries if using.
Crush grapes between your fingers. Put a fine sieve over a bowl. Add crushed grapes. Using a balloon whisk whisk the grapes through sieve until only skin and pips are left.
Measure the juice, add same amount of water, combine in a pot bring to boil.
Slowly add sugar and dissolve in liquid
Gradually whisk in the cornmeal until the mixture thickens. (If you use cornflower instead of cornmeal use a little cold grape juice to dissolve the cornflour, pour this into the boiled juice keep whisking it. Whisk it to smooth and thickend consistency.) Simmer whisking it until starch is cooked off.
Here I filled half the serving dish with the mixture and leave almost to set then I halve some grapes and lay them on top. I fill up with the rest of the juice jelly leave to set, I add raisins, nuts, pomegranate seeds and a halved grape.
Instead of using all water use some red wine to mix with juice if you like.. This can also be used in a trifle.
Chill and serve
