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

In a 2 to 3-quart pan, stir together sugar and cornstarch. Gradually blend in cranberry juice cocktail and water. Add cinnamon stick and cloves; bring to a boil over high heat, stirring constantly. Let cool; cover and refrigerate until well chilled. Remove cinnamon stick and cloves. Garnish individual servings with whipped cream and almonds. Makes about 6 servings.