300 g half-frozen small cranberries (or lingonberries or red or black currants)
Tianuchka-sauce:
200 ml cream
50 ml sugar
100 ml dark molasses or soft brown sugar (firmly packed)
1/2 vanilla bean or 1 tsp vanilla sugar

1. Put sauce ingredients in saucepan, mix and bring mixture to the boil. Reduce heat and cook for about 10 minutes, stirring continually, until sauce thickens a bit. Do not let sauce get too thick, or it will harden into a clump when poured on cold berries.
2. Divide half-frozen berries in individual serving dishes and top with hot sauce. Serve immediately.