Raspberry Zinfandel Butter

Serves 8

Another great butter to keep in your freezer for an un expected dinner. Use this one on any white meat as soon as it comes off the grill or out from under the broiler. Garnish with fresh raspberries if they are in season.

1/3 cup raspberry vinegar
1/3 cup Zinfandel wine
1 each shallot, minced
1/3 clove garlic, minced
2/3 pound butter, softened

  1. Bring vinegar to a boil in a saucepan. Add the wine, shallots, and garlic. Reduce heat to a simmer over a medium low heat until reduce in half to 1/3 cup.

  2. Whip together butter and wine-vinegar reduction until smooth. Store in a glass container in the refrigerator or freezer until needed.