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.