Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

20 oz Raspberries-frozen, thawed 1 ea Cinnamon-3 inch stick
2 c Burgundy 1/4 T Cornstarch
2 1/2 c Water 1 x Whipping cream

Combine first 5 ingredients in a deep, ceramic, heatproof casserole
or stainless steel saucepan (mixture will discolor aluminum). Bring
mixture to a boil; reduce heat, and simmer 15 minutes. Press
raspberry mixture through a sieve, and return to casserole or
saucepan; discard seeds. Combine cornstarch and 1/4 cup raspberry
liquid; stir well.
Bring remaining liquid to a boil. Reduce heat to low, and stir in
cornstarch mixture. Cook, stirring constantly, until slightly
thickened. Chill 6 to 8 hours. Drizzle whipping cream in soup, and
swirl in with a knife. Yield: 5 cups. Strawberries my be substituted
for raspberries. From Southern Living Cookbook

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