4 pkg. (10 oz.) each frozen raspberries, thawed
2 c. port wine
1/2 tsp. cinnamon
2 tbsp. cornstarch
1/2 c. water
Whip cream

In large saucepan, heat raspberries, wine and cinnamon to boiling. Mix together water and cornstarch and gradually add to raspberry mixture, cooking until soup has thickened and cleared. Chill. Serve with whip cream. Makes 6 1/2 servings.