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Old 02-01-2007, 08:12 PM   #1
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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!

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Old 02-01-2007, 08:15 PM   #2
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I would use marsala for sure!
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Old 02-01-2007, 08:41 PM   #3
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UH OHHHHHHHH - this is a baking question - don't take my word for it
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Old 02-01-2007, 09:25 PM   #4
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Yep! Marsala.
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Old 02-01-2007, 11:38 PM   #5
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Quote:
Originally Posted by kitchenelf
UH OHHHHHHHH - this is a baking question - don't take my word for it
LOL Elfie!!! I recall something you wrote about baking and you...

Anyway, I will use Marsala then. Thanks Elfie and Jpmcgrew!
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Old 02-02-2007, 06:28 AM   #6
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Marsala. The dry one.
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Old 02-02-2007, 12:14 PM   #7
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Marsala tastes entirely different but would be better than red wine. Fortified wines each have distinctive tastes.

I just have to respectfully ask : why choose this recipe ? Why not either buy some port or use a different recipe? I am puzzled in cases like this when one specific ingredient is the entire focus of the recipe.
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Old 02-02-2007, 12:27 PM   #8
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I would go with red wine. Marsala will give the dish an entirely different taste.
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Old 02-02-2007, 12:35 PM   #9
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Quote:
Originally Posted by jennyema
Marsala tastes entirely different .
Jennyema,sorry...the old marsala is not so different from Porto.
The problem is that there are a lot of "marsala" wines that are not Marsala. All the sweet types, f.i.
The eldest ones are perfectly dry, like the best Porto.
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Old 02-02-2007, 12:36 PM   #10
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I'd go with the brandy.
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