Preparation

1. In a non-reactive pot over medium-high heat, bring muscat canelli to a boil
2. Continue to boil until wine is reduced to half of the original portion (about 1 cup)
3. Reduce heat to low and add 1 cup of sugar
4. Stir until fully melted and incorporated
5. Remove from heat, allow to cool, and stored in an airtight container in the refrigerator.