Rinse berries, clean and dry. Mix berries in a bowl.
Cut vanilla bean lengthwise and scrape out seeds. Rinse citrus fruit in hot water and dry. With a potato peeler, peel citrus skin thinly, squeeze out juice. Combine citrus peel, citrus juice, red wine and sugar and bring to a boil. Let stand for 10 minutes, strain through a fine sieve. Add half of fruit and bring to a boil again.
Mix cornstarch with orange liqueur and a little bit of cold water. Add to compote, stir well. Simmer for one more minute. Pour compote over remaining berries. Cover with clingfilm and cool.
Pour into bowls and serve accompanied by custard, whipped cream or vanilla ice cream.