Port

Port

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From
Encyclopedia of Food and Cookery

A rich, sweet, fortified wine, usually drunk at the end of a meal but sometimes offered as an aperitif. In cooking it is used in a similar fashion to Madeira – for example, as a final enrichment to sauces. A simple sauce for roast duck can be made with pan juices, orange juice and port; Cumberland Sauce served with game and cold meats calls for port, and a basic brown sauce for roast meat may be varied by the addition of a little port. The once popular dessert of port wine jelly was made with port, redcurrant jelly, a little sugar, gelatine and water.

See also Jelly: Port Wine Jelly.

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