Red Wine Syrup

Makes 1 cup

750 ml dry red wine

1 cup sugar

1 cinnamon stick


In a large saucepan, combine wine, sugar and cinnamon; bring to a boil, stirring to dissolve sugar. Boil until reduced to 1 cup (18-25 min., depending on the size of the pan and how vigorously it boils); cool completely. Cover and chill until cold. Store syrup, covered, in the refrigerator up to 3 weeks. Use extra syrup over meat, poultry or fish or to sweeten smoothies, cocktails or yogurt. It's also great drizzled over cake or cheesecake.