Title: Juniper Vinegar
Categories: Game Herb Marinade Misc
Yield: 1 Batch

2 1/4	c	Red wine* or cider vinegar
1/4	c	Fully ripe fresh juniper berries or purchased dried berries

*I used red wine vinegar.

Heat vinegar to a bare simmer in a stainless steel or enameled saucepan.

Meanwhile, bruise the juniper berries slightly (a mortar and pestle will do this best) and place them in a sterilized, dry jar. Pour hot vinegar over the berries. Let the vinegar cool, then cap the jar and let it stand at room temperature for at least 2 weeks and as long as 4 weeks.

Strain the berries from the vinegar and bottle the liquid in a sterilized, dry bottle; cap or cork (with a new cork only). If you like, drop a few juniper berries into the bottle as a garnish.

Keeps indefinitely in a cupboard or cool pantry.

Yield: About 2 cups.

Witty wrote: "If you have access to juniper trees or shrubs that bear well-flavored berries, this is a condiment that can be made at little cost. If you pick your own juniper berries, be sure they are fully ripe ~ they will be almost black - and rich in flavor; taste one to learn where gin gets its aroma. Fall is the best time to gather the berries...If the outdoor search fails, the vinegar can always be made with dried juniper berries from the spice shelf.

"Juniper vinegar is a valuable addition to marinades for red meat and, especially, game; it is also good in sauces and gravies - add a few drops to the gravy of a pot roast, for example. As the flavor is strong, don't rely on juniper vinegar to supply all the acidity required in a marinade unless you want a lot of juniper taste as well; use a little of this for flavor, and add plain wine vinegar or red wine if more acidity is required."

From _Fancy Pantry_ by Helen Witty. New York: Workman Publishing Company, Inc., 1986. Pg. 200. ISBN 0-89480-037-X. Electronic format by Cathy Harned.

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