More Great Recipes: Misc. Dessert

Raspberry Soup


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

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


Notes

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.

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