Cold Raspberry Soup - cooking recipe

Ingredients

4 (10 oz.) pkg. frozen raspberries, thawed
2 c. Port
4 short cinnamon sticks
2 tsp. cornstarch
1/2 c. water

Preparation

In a 3-quart saucepan over medium heat, heat raspberries, Port and cinnamon sticks to boiling.
Reduce heat to low; simmer 10 minutes.
In measuring cup, mix cornstarch with water slowly. Stir into soup; cook until thickened, stirring.
Cover and refrigerate.
To serve, remove cinnamon sticks.