I love flavored butters – even really simple ones. Just the fact that Olive and Oak (a restaurant near my house) serves honey butter with their bread was enough to make me want to return. Discovering years ago that you could infuse tea or coffee flavor into butter and then bake with it was a total “aha” moment for me and I now use the method all of the time.
I had never tried infusing wine into butter, though, and it was time to do so!
The mulled wine butter recipe below is fabulous on biscuits, pancakes, waffles, or even morning toast. But, it is also amazing as a substitute for plain butter in baked goods – giving them a noticeable mulled wine flavor.
I make a big batch – six sticks of butter at time – because mulled wine butter is wonderful for holiday gifting. You can scale the recipe down if you’d like just enough for yourself.
One word of warning: If you whip mulled wine butter at room temperature, you may see some separation of the butter and the wine. This is normal.
Discard Drink any wine that comes out.
One more word of warning: Use a splatter guard when you mix up the butter. Things will get messy.
Mulled Wine Butter
- 750 milliliters dry red wine
- Juice from one orange
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon clove
- Peel from one orange washed and cut into large strips
- 1 1/2 pounds unsalted butter room temperature
- Add all ingredients except butter to a large saucepan on medium-high heat and gently stir to combine.
- Bring to a boil, then simmer for about one hour or until the liquid reduces to about one cup.
- Cool to room temperature and remove the orange peel.
- In a large mixing bowl, whip butter until light and fluffy.
- Mix in the wine a little bit at a time until it's fully integrated.
- Spread the butter on parchment paper, roll, and chill to make butter logs. Or, spoon into mason jars for gifting.