4 (10 1/2 oz.) pkg. frozen raspberries
2 c. port or other sweet red wine
4 cinnamon sticks
2 tsp. cornstarch

In large saucepan over medium heat, heat raspberries, wine and cinnamon sticks to boiling; reduce heat and simmer 10 minutes. In measuring cup, mix cornstarch with 1/2 cup water; slowly stir into soup; cook until thickened stirring. Cover and chill. Best chilled about 12-24 hours. About 6 cups.

To serve, remove cinnamon sticks.