250g (8oz) fresh cranberries 60g (2oz) caster sugar 250g (8oz) strawberries, hulled and halved if large 125g (4oz) blueberries 250g (8oz) raspberries 250g (8oz) blackberries 250g (8oz) loganberries, or increase the amount of the other berries if loganberries are unavailable 2-3tbsp balsamic vinegar 1tsp green peppercorns in brine or oil, rinsed and lightly crushed .

1- Put the cranberries into a stainless steel pan with 5tbsp water. Cook gently for about 5-10 minutes or until the cranberries pop and are just soft. Remove from the heat, stir in the sugar, and leave until the sugar has dissolved and the mixture has cooled slightly ( do not add the sugar at the beginning or it will make the cranberry skins tough ) .
2- Put the remaining fruit into a serving bowl, add the cooled cranberries and juice, and mix gently together.
3- Add the balsamic vinegar and green peppercorns and mix gently. Cover and chill in the refrigerator for at least 4 hours ( or overnight ) to allow to to develop and the flavours to mellow.