4 10 oz. package of frozen raspberries, thawed (or of course use fresh!)
2 cups (16 oz.) port dessert wine
4 short cinnamon sticks
2 tsp cornstarch
1/2 cup water
Put raspberries, port, and cinnamon sticks in a 3 quart saucepan and heat to boiling.
Reduce heat to low, and simmer for 10 minutes.
Mix corn starch with water in a measuring cup and stir well. Slowly stir this mixture into the pot on the stove.
Mix continuously for about 4-5 minutes until mixture is slightly thickened.
Cover and refrigerate for a few hours. Remove cinnamon sticks before serving.
Pairs Well With
I can't remember where I got this recipe as it has been floating around my recipe stash for some time now. I brought it for dessert as a vegetarian Thanksgiving dinner and it was a hit.