Show: The Essence of EmerilEpisode: Terrine; Pate
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In a small saucepan combine juices and port, bring to a boil and reduce by half. Stir in zest, jelly and spices. Simmer until thickened enough to coat a spoon
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By jacklynjill_316592
Richmond, CA
on April 11, 2008
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This was SO much easier than the recipe I've been using for years, and it tastes just as good.
By hube268_6892449
Salinas, CA
on January 09, 2007
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Very easy to make and every good on fried brie, chicken, duck, or turkey. The only modification I would suggest is to use half cranberry sauce and half red current jelly or just cranberry sauce. Make sure to use cranberry sauce that has actual cranberries in it and not just the smooth kind. It adds nice texture to the sauce.
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