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.