Mulled Zinfandel Butter

Coastal Living
Makes 16 slices


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1 (3-inch) cinnamon stick
6 whole cloves
6 whole allspice
1 cup unsalted butter, divided
1 large shallot, minced
1 1/2 cups Zinfandel
3 tablespoons minced fresh chives
1 1/2 tablespoons grated lemon rind
1 1/2 teaspoons coarse sea salt or kosher salt
1/2 teaspoon freshly ground black pepper


Place first 3 ingredients on a 6-inch square of cheesecloth; tie with string.

Melt 2 tablespoons butter in a medium saucepan over medium heat; let remaining butter soften. Add shallot to saucepan, and sauté 2 minutes or until tender. Add wine and cheesecloth bag; bring to a boil. Boil 15 minutes or until mixture reduces to 1/2 cup. Cool; remove and discard spice bundle.

Process softened butter, cooled wine mixture, chives, lemon rind, salt, and pepper in a food processor until blended, stopping to scrape down sides. Roll butter into a 7-inch log in plastic wrap. Refrigerate until firm.

Created date

November 2005