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1. In a large saucepan, combine berries, wine, cinnamon stick, and sugar. Cook over low heat until berries are very soft, about 20 minutes. A texture to the pudding is desirable, so don't overcook lest all the berries liquefy.
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2. In a small bowl, whisk cornstarch and water until dissolved. Add starch mixture to the berries and stir well to avoid lumps. Simmer for another 3 to 4 minutes. Remove cinnamon stick, and pour the berry mixture into a bowl or container. Let cool to room temperature, about 30 minutes, then cover and thicken in refrigerator for at least 2 hours, up to overnight.
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Vanilla Sauce:
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1. Bring milk to a simmer in a saucepan over medium heat. Set aside.
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2. Whisk egg yolks, sugar and salt together in a medium bowl until the mixture is thick and well-blended.
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3. Slowly pour the hot milk into the egg mixture, whisking constantly. Return to pan.
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4. Cook over low heat, stirring constantly with a wooden spoon, for 15 - 20 minutes, or until sauce is thick enough to coat the back of a spoon. Do not allow sauce to boil.
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5. Immediately pour into a glass bowl and stir in the vanilla.
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6. Cover the top of the sauce with plastic wrap to prevent a skin. Refrigerate until needed.
