Recipe - port wine syrup for rabanada (caldo do vinho porto)

Ingredients

• Port Wine Syrup for Rabanada (Caldo do Vinho Porto)
• 4 cups (1 liter) water
• 1 cup (250 ml) good quality dry Port wine
• 1 stick cinnamon, about 2 inches (5 cm) in length
• 2/3 cup (150 ml) honey

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Preparation

• Combine all the ingredients in a large heavy saucepan.
• Stir well to combine and bring slowly to a boil over medium heat, stirring to dissolve the honey.
• When it comes to the boil, reduce heat and continue to cook at a slow boil for 10 minutes, or until the syrup has thickened and reduced by one half.
• Remove from heat and cool to room temperature. Reserve.

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