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.