3/4 c. sugar
6 tbsp. corn starch
3 c. cranberry juice cocktail
3 c. water
1 stick cinnamon (2 to 3 inches long)
2 whole cloves
Whipped cream
Sliced almonds

In a sauce pan mix sugar and corn starch, gradually blend in cranberry juice and water. Add cinnamon and cloves; bring to a boil stirring constantly. Reduce heat and simmer until clear and slightly thickened. Cover and chill. Serve in individual dishes topped with whipped cream and sliced almonds. 12 servings.