Apple and Blackcurrant Kissel

(SERVES 4)

• 2 large cooking (tart) apples, sliced
• 100 g/4 oz blackcurrants
• 10 ml/2 tsp artificial sweetener granules
• 75 ml/5 tbsp port
• 1 piece cinnamon stick
• 10 ml/2 tsp arrowroot
• 15 ml/1 tbsp water

Put the apples and blackcurrants in a saucepan with the sweetener and the port. Add the cinnamon stick. Cover and cook gently until the fruit is tender, stirring occasionally. Discard the cinnamon stick and puree the fruit in a blender or food processor. Return to the saucepan. Blend the arrowroot with the water and stir in the puree. Bring to the boil and cook, stirring, until thickened. Cool, then spoon into four individual glasses and chill until ready to serve.