Ruby v. Tawny Port?


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Ruby v. Tawny Port?

LNG212 | Nov 15, 2010 07:38 AM

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.

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