Mulled Zinfandel Butter

Ingredients

• 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

Preparation

1. Place first 3 ingredients on a 6-inch square of cheesecloth; tie with string.
2. 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.
3. 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.