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Juniper Berries
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Juniper Berries
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Juniper Berries

Rated 5.0 out of 5
Based on 4 reviews

Loved for their clear, sharp scent, juniper tree berries are indispensable in marinades for game and fowl, for stewing sauerkraut, or for crushing over a braised Savoy cabbage. Enjoy the citrusy flavor of the berries in a cold gin and tonic while you cook.

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Juniper berries have always been in great demand at the peak of the game season, for their primary purpose is to flavor wild game. They have a tart flavor which cuts back some of the gaminess of venison. In European countries, juniper berries are a necessity for marinades for wild boar, venison, and pork dishes; and are often used in stuffing for all types of fowl. Their flavor was also popular with the American Indians in the Pacific Northwest, who crushed the berries and cooked them with wild buffalo. They may be thrown in a stew and, of course, into sauerbraten or sauerkraut. While you wait for your stew to finish simmering, make sure to have a gin and tonic topped with a few juniper berries. Ingredients: Juniper berries. 

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average rating 5.0 out of 5
Based on 4 reviews
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100% of reviewers would recommend this product to a friend
4 Reviews
Reviewed by Richard G.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Rare.

Fresh.

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Reviewed by Sarah
I recommend this product
Rated 5 out of 5
Review posted

Fantastic

I always have these on hand for making carnitas. I use these along with bay leaves and thyme. Amazing flavors with pork butt!

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Reviewed by Amy Ash P.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Always have on hand

Great for roasted game birds

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Reviewed by Christa Rene C.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Another Pantry Staple

Because I love complex flavors, or flavors of all kinds, in general... of course I had to have these on hand. It was a good thing, too... I am about to braise a rabbit and the flavor they impart helps cut down on the earthiness (a sort of gaminess) to the rabbit. I also added it to a lamb I was cooking down to make a variety of things, as well as stock... perfection! I will also be using these in pickles and fermented vegetables in the near future.

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