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Port Wine Sauce

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.

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