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
- Cheddar Ravioli with Cabbage and Bacon
- Surf and Turf in Herbed Red Wine Sauce with Buttery Mushrooms and Creamy Leeks
Related Content From Cooking Channel
- Triple Berry Banana Yogurt Smoothie
- Deep-Dish Mixed Berry Pie
- Peach Tea and Berry Gelatin Terrine
- Choco-Berry Waffle Sundae Surprise
- Goji Berry and Chicken Soup for Colds and Flu