Clean the plums, rinse, quarter and remove the seeds. Boil the jelly with cloves, cinnamon stick and lemon peel on 3 or possibly automatic heat 12. Then add 250 g of plums and make about 10 min on 0 with the lid closed.
Remove the spices, finely grind the mixture with a hand blender, pass through a hair sieve and return to the saucepan.
Stir cornstarch with liqueur and juice of one lemon until smooth and add to the puree form. Bring the puree to a boil, stirring, and make 1 min. Add the remaining plums and the drained cranberries, cool until lukewarm.
Serve with vanilla ice cream.
Tip: Always use aromatic spices to refine your dishes!
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