Red wine butter

Ingredients for 1 servings:

• 250 g butter
• ½ tsp salt
• ½ tsp black pepper, from the mill,
• 1 pinch(s) cinnamon powder
• 50 g cranberries, dried
• 2 shallots
• 250 ml red wine, dry

Instructions

Working time approx. 7 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 27 minutes

Cream the butter with salt, pepper, and cinnamon. Peel the shallots. Dice the cranberries and shallots and place them in a saucepan. Pour in the red wine and reduce while boiling until a thick purée forms. Add the warm purée to the butter and mix everything well with a magic wand. Pour this mixture into silicone chocolate molds, shake slightly to ensure the butter is evenly distributed, and then freeze. Once frozen, press the butter pieces out of the molds, put them in a bag, and place in the freezer until ready to use. If you don’t have chocolate molds, you can shape the butter mixture into a roll in cling film once it has set a little, or use a piping bag to pipe florets onto a baking tray.