In a saucepan over high heat, combine all of the ingredients except the cream, and bring to a boil. If you tilt the pot the mixture may flame, so be careful not to burn yourself.
Add the heavy cream, and while mashing the berries with a potato masher, cook over high heat, stirring, for about 3 minutes. Remove from the heat, strain, and let the sauce rest for about 10 minutes before serving. Serve immediately.
Yield: 1 1/3 cups