Chorizo al Vino and Canela Picks

Instructions

1. Warm olive oil in a large skillet over medium heat. Add chorizo; cook for 2-3 minutes on each side or until browned. Add garlic; cook and stir for 1 minute.
2. Add wine and bay leaf. Bring to a boil, stirring to loosen any browned bits from bottom of pan. Cook and stir for 10-12 minutes longer or until wine is reduced to about 1/2 cup. Reduce heat to medium-low. Whisk in honey and oregano. Remove from the heat. Cool slightly. Remove and discard bay leaf.
3. Thread the olives, Canela and chorizo on skewers. Garnish with oregano.