Source: Moosewood Restaurant Low-Fat Favorites by Molly Katzen

• 2 cups Concord grape juice
• 1/4 cup sugar - or to taste
• 3 tablespoons potato starch or cornstarch in 1/2 cup grape juice
• 1 pint fresh strawberries, hulled and sliced
• 3 cups fresh or 12 ounces frozen raspberries
• 1 teaspoon vanilla

Combine the juice and sugar in a saucepan. Pour the dissolved potato starch mixture into the saucepan and slowly bring it to a simmer on medium-high heat, about 10 minutes. As soon as it begins to simmer, stir for about 5 minutes, until the cloudy juice becomes clear. Stir in the strawberries and raspberries and remove from the heat. Stir in the vanilla. Refrigerate at least 20 minutes.

Serve chilled.