Queenis compote

2 cups water
1/4 cup granulated sugar
1 and 1/2 cup blueberries, fresh or frozen
1 and 1/2 cup raspberries, fresh or frozen
3 Tablespoons cornstarch
1/4 cup cold water
1 teaspoon granulated sugar

1. Bring the water and sugar to a boil. Add the berries and bring to a boil again. Lower heat and cook slowly about five minutes.
2. Dissolve the cornstarch in the cold water and stir into the hot liquid. Continue cooking, stirring constantly, for about three minutes, until slightly thickened. Compote will still be quite liquid but will continue to thicken as it cools.
3. Pour the compote into a heat-proof ceramic serving dish and sprinkle the top with sugar to prevent a skin from forming on the top of the compote. Chill several hours. Can be made a day ahead and will keep in the refrigerator for a couple of days.