red wine butter	

1 c red wine
1/3 c shallots
1/2 c orange juice
1/4 c balsamic vinegar
1 t tomato paste
1 bay leaf
1 t orange zest
1/2 c butter
1 t salt
1/4 t pepper
2 T EVOO

Combine wine, shallots, orange juice, vinegar, tomato paste and bay leaf over high heat. reduce until jam like. Discard bay leaf and place in ice bath until cooled. Cream in butter, orange zest and season.