Juniper berries are a key flavor component of gin, but they are also great in recipes, like CHOW’s Poached Fig, Walnut, and Blue Cheese Tart.

Juniper berries are common in sauerbraten; rainey thinks Alton Brown’s recipe is excellent, and says it makes enough marinade for two roasts.

cocktailhour grinds juniper berries with rosemary, thyme, bay leaves, and orange zest and uses the combo as a rub for duck. vincentinparisandrome finds that a mixture of wine, stock, and juniper berries makes a nice sauce for duck or pork.

caiatransplant poaches fish in dry white wine with crushed garlic, whole peppercorns, a bay leaf, and a small handful of whole juniper berries. “The fish comes out wonderfully every time,” she says. mickeygee likes this salmon with martini sauce, which incorporates both juniper berries and the ingredients of the cocktail.

Juniper berries are also terrific braised with red or green cabbage or sauerkraut, and in choucroute garnie, the classic French dish of pork cooked in sauerkraut, say hounds. They work well with lamb too, and are a classic pairing with venison. Oh, and look for Scandinavian recipes, recommends eight_inch_pestle, who says, “Scandinavian food is lousy with juniper berries.”

Discuss: What can I do with this bag of Juniper Berries, besides garnishing G&T’s?

See more articles