Mulled Zinfandel Butter

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 stick cinnamon (3-inch)
• 3 tablespoons chives fresh minced
• 1.5 teaspoons kosher salt 
• 1.5 tablespoons lemon rind grated
• 1 large shallots minced
• 1 cup butter unsalted divided
• 6  allspice whole
• 1.5 cups red wine 

Equipment

• food processor
• sauce pan
• plastic wrap
• cheesecloth

Directions

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.
3. Add shallot to saucepan, and saut 2 minutes or until tender.
4. 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.
5. Process softened butter, cooled wine mixture, chives, lemon rind, salt, and pepper in a food processor until blended, stopping to scrape down sides.
6. Roll butter into a 7-inch log in plastic wrap. Refrigerate until firm.