These astringent blue-black berries are native to both Europe and America. Juniper berries are too bitter to eat raw and are usually sold dried and used to flavor meats, sauces, stuffings, etc. They're generally crushed before use to release their flavor. These pungent berries are the hallmark flavoring of gin. In fact, the name is derived from the French word for juniper berrygenièvre, which is the name for gin in France.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Roast Goose with Juniper Berry Sauce and Chestnut Custard
- Roasted Venison Loin with Braised Red Cabbage, Sweet German Potato Noodles, and Juniper Berry Sauce
- Saddle of Rabbit Roasted in Tobacco Leaf with a Subtle Garlic Sauce
- Surf and Turf in Herbed Red Wine Sauce with Buttery Mushrooms and Creamy Leeks
- Cheddar Ravioli with Cabbage and Bacon
Related Content From Cooking Channel
- Berries and Cream Crepes
- Garlic Studded Loin of Venison with a Berry Reduction
- Berry Crisp with Plums
- Mascarpone and Wild Berry Tart
- Champagne and Berry Soup