| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soups, Desserts | 6 | Servings | |
INGREDIENTS
| 20 | oz | Raspberries-frozen, thawed |
| 2 | c | Burgundy |
| 2 1/2 | c | Water |
| 1 | Cinnamon-3 inch stick | |
| 1/4 | tb | Cornstarch |
| Whipping cream |
INSTRUCTIONS
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 Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 10, 1998
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