4 (10 oz.) pkg. frozen raspberries, thawed
2 c. pineapple juice
4 short cinnamon sticks
2 tsp. cornstarch
1/4 c. water

In a saucepan over medium heat, heat berries, pineapple juice and cinnamon sticks until boiling. Reduce heat, simmer 10 minutes.

In a measuring cup, mix cornstarch and water, stir slowly into soup, cook until thickened. Cover and refrigerate. To serve, remove cinnamon sticks. 6 servings, 6 cups.