1 1/2 cups port wine
1 stick cinnamon
1 cup veal or beef brown stock
1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1 teaspoon honey
Heat wine and cinnamon to boiling. Reduce heat and simmer for 5
minutes. Remove cinnamon. Add stock.
Dissolve cornstarch in lemon juice and stir into wine mixture.
Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in honey
and serve. Makes 1 1/2 cups.
