Categories: Fruits, Soups/stews 
      Yield: 5 servings 
  
     20 oz Raspberries-frozen, thawed          1 ea Cinnamon-3 inch stick 
      2 c  Burgundy                          1/4 tb 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