Cold Raspberry Soup
4 (10 oz) pkg frozen raspberries, thawed
2 cups port
4 short cinnamon sticks
2 tsp cornstarch
1/2 cup water
In 3-quart saucepan over medium heat, heat raspberries, port and cinnamon sticks to boiling. Reduce heat to low and 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.