Drain cherries (from jar). catch one-eighth l juice, put in saucepan with one-eighth l orange juice, sago and sugar. Simmer gently for 1500 cmin.
Meanwhile, thaw frozen berries, add to saucepan with cherries. Bring to a boil once. Pour into a decorative baking dish, sprinkle with a tiny bit of sugar and set aside to cool.
Whip the cream until semi-stiff, fold in the ginger syrup and place on the table with the red fruit jelly.