Summer berry pudding (rote grütze)

1. Combine berries and cherries in a large bowl.
In a medium saucepan over medium-high heat, bring 1/2 berry mixture (approx 5-6 cups), sugar, wine and salt to a boil. Reduce heat and simmer until berries are soft (about 5 minutes). Add orange peel, cinnamon, ginger. Stir to combine.
Remove from heat and puree cooked berries in a blender or food processor.
Pour through a fine sieve into a bowl.

2. Return strained puree to saucepan and bring to a boil.
Add remaining 5-6 cups of uncooked berries to the pan and return to a boil.
Mix cornstarch with 1/2 cup warm water until cornstarch dissolves, and whisk into berries.
Cook over high heat, stirring occasionally until boiling in center and mixture looks clear (about 5-6 minutes).
Let cool 5 minutes.
(At this point I use an immersion blender to puree some of the recently added fruit, but you can leave consistency chunky, if you prefer)

3. Divide mixture into small glasses and chill until set (at least 2 hours and up to 8 hours).
You can also pour entire pudding into a large bowl and refrigerate overnight.

4. Add a dollop of whipped cream on top before serving.