1 cup Ruby Port
1/3 cup Sherry Wine Vinegar
3 tablespoons sugar
1 2” piece cinnamon stick
1/4 teaspoon ground nutmeg
6 tablespoons vegetable oil

Combine ruby Port, Sherry Wine vinegar, sugar, cinnamon stick and nutmeg in heavy, medium saucepan. Boil mixture over medium-high heat until sugar dissolves and mixture is reduced to 2/3 cup, stirring frequently, about 12 minutes. Let cool. Transfer mixture, including cinnamon stick to blender. With machine running gradually add vegetable oil and blend well. Strain vinaigrette into small bowl. Cover and refrigerate. Bring to room temperature before using.