Jiggling Fruit Mold With Berry Compote

To make the fruit jell, put the berries, water, sugar and salt in a saucepan.
Bring to a boil, stirring, and boil gently for 3 or 4 minutes.
Remove from the heat, and set aside for an hour.
Line a fine-meshed sieve with a double layer of cheesecloth, and strain the cooked berries, pressing down gently so no pulp or seeds get into the liquid.
Discard the pulp; there should be 2 cups of berry juice.
Soften the gelatin sheets in enough cold water to cover for about 5 minutes.
If using powdered gelatin, sprinkle it over 1/4 cup cold water, and allow to soften for 5 minutes.
Put the reserved berry juice in a saucepan.
Squeeze out excess water from the gelatin sheets, and add them to the juice, or add all the softened powdered gelatin.
Warm over low heat, stirring, until the gelatin dissolves.
Spray four 1/2-cup molds with flavorless oil.
(You can use metal molds, ramekins or coffee cups.)
Fill with the berry juice.
Refrigerate, covered, for 4 hours or overnight.
To make the berry compote, put the 1 1/2 pints of mixed berries in a saucepan with the water, sugar, orange rind and salt.
Bring to a low boil, and cook, stirring, for 3 to 4 minutes until the fruit has almost dissolved and is syrupy.
Remove from the heat, transfer to a bowl, cool, and refrigerate, covered, for 4 hours or overnight.
To serve, spoon berry compote onto four dessert plates.
Dip the bottom of each mold into warm water, and unmold onto the compote.
Put a dollop of whipped cream on the side of each, and serve.