For best result, use different type of seedless raisins and currants. I used small yellow and large Californian raisins.
Raisin Fruit Soup
200 g seedless raisins
1.5 litres of water
sugar, to taste
1 cinnamon stick
3 Tbsp potato starch or cornstarch/cornflour
Wash the raisins and soak in a bowl of boiled water overnight (the latter is not absolutely necessary, but it shortens the cooking period).
Place raisins and water into a saucepan and bring into a boil. Season with sugar (careful here, as raisins are naturally sweet), throw in a cinnamon stick.
Simmer on a medium heat until raisins are all plump and softened.
Mix the starch with some cold water and pour into the raisin soup, whisking constantly to avoid clumps. If using potato starch, remove the saucepan from the heat the moment it starts to bubble lightly again. If using corn starch/cornflour, bring into a boil and simmer for couple of minutes.
Pour into dessert bowls and sprinkle some sugar on top.
Serve with whipped cream, curd/farmer's cheese cream or softened vanilla ice cream.