Let me preface this by saying I don't know anything about Port and I'm not sure I've ever even tried it.
I got a bottle labled Tawny Port as a gift. I've not opened it. I just saw a recipe for Cranberry Sauce made with Port over on the Home Cooking Board. The recipe calls for Ruby Port. Wikipedia tells me that ruby port is the cheapest kind. So I have two questions -- 1) can I use the Tawny Port in the recipe? What would it do to the flavor profile? and 2) Would I want to do this? Would I be wasting a good port for use in cooking?
Thanks for any help you can give.