| Preperation and Usage: | Heat crushed Juniper Berries, double cream, clear beef stock, butter, flour and wine vinegar and use as a piquant sauce for ham and gammon.
Reduce red wine, crushed Juniper Berries, balsamic vinegar and bay leaves. Add redcurrant jelly and serve with roast venison.
Use Juniper Berries as part of a pickling spice for shallots, along with allspice berries, black peppercorns and mustard seeds. |
