Help! Port substitute
I'm making a Port-glazed Grape Tart with Walnut crust tonight. The tart filling calls for:
2 cups RubyPort
1 1/2 cups Concord grape jelly
3/4 teaspoon fresh lemon juice, or to taste
5 lb small red and black seedless grapes, stems discarded (12 1/2 cups)
where I simmer the port and jelly to reduce, add lemon juice and grapes to glaze.
My problem: I don't have port,much less Ruby Port. What can I use instead? I only have Marsala, Red wine, rhum, brandy.
Thanks in advance!
'Never eat more than you can lift.' - Miss Piggy