Braised Red Cabbage - In a pot sauté 1 grated Granny Smith apple in 3 tbsp olive oil with 1 bay leaf and 6 juniper berries and 1 tsp ground allspice. Add 1 shredded red cabbage, 4 tbsp red wine vinegar and 1 tbsp red currant jelly. Cover and braise 1 hour. Stir occasionally adding water if needed. Season with salt and pepper (discard juniper berries). Serve with pork dishes, venison, or duck.
Juniper and red wine marinade to flavour and tenderise, chicken thighs and game birds (pheasant, quail, guinea fowl etc.). Crush 12 juniper berries, 12 black peppercorns, 300 ml red wine, 30 ml gin and 30 ml olive oil. Add dried rosemary or thyme. Marinate for 3 hours (refrigerated) before cooking.
Juniper and Lime Baked Salmon.
Mix 2 tbsp melted butter, 1 tbsp crushed juniper berries, zest and juice of one lime. Season salmon fillet and place on foil sheet lined with baking paper, cover with the juniper marinade, and wrap in the foil as a parcel, bake 20 min.
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