Recipe: Whipped Port Wine Butter (using port wine reduction)

WHIPPED PORT WINE BUTTER

"Use as a spread for biscuits, scones, tea breads and pound cake."

2 cups port wine
2 cups (4 sticks) unsalted butter

Simmer port wine over medium heat in a nonreactive saucepan, uncovered, until the wine is reduced to a syrup. This will take about 35 minutes with 1/2 cup reduction left over. A nonstick pan is fine for this, but don't use aluminum. Allow syrup to cool.

In a mixer, whip butter until it lightens and is very soft, about 5 minutes. Add the cooled port-wine syrup and continue to whip until syrup is thoroughly incorporated.

Store the whipped butter tightly covered in the refrigerator no more than two to three weeks.

Makes about 2 cups
Adapted from source: American Butter Institute, from The Knoxville News-Sentinel, July 22, 2002