Boozy Berries, Gin And Juniper Sauce And Boozy

Recipe and Images courtesy of Pinkster Gin; Boozy Berries. This post also contains affiliate links. So this means that if you click on one and make a purchase, I may receive a commission. You will not be charged any additional fees if you purchase through an affiliate link.

Boozy Berries, Gin And Juniper Sauce And Boozy Berries Vinaigrette.

Hello friends. So today I have a Boozy Berries sauce and a Boozy Berries vinaigrette recipe to share with you.

Of course, the only thing you have to decide is a nice hot dinner or crunchy salad?

_{This post also contains affiliate links. So this means that if you click on one and make a purchase, I may receive a commission. You will not be charged any additional fees if you purchase through an affiliate link. Affiliate links will be marked with a* or a search bar emoji.}

Boozy Berries, Gin And Juniper Sauce And Boozy Berries Vinaigrette:

A creamy, tangy sauce that works a treat with venison or pork.

This sauce works well with game, meaty fish and pork as shown. In the picture, we served the sauce with pork chops, Boulangère potatoes and Brussel sprouts that had been stir-fried with bacon and roast chestnuts.

Each bite whispers the sweet romance of berries soaked in Pinkster* Boozy Berries, infusing the meal with a tantalising depth.

Ingredients:

1 shallot, minced
3 tbsp. butter
2 tbsp. Boozy Berries with plenty of the juice
¼ cup demi-glace or reduced stock
1 teaspoon ground juniper
2 teaspoons chopped fresh rosemary
½ cup sour cream or crème fraiche
Salt & pepper to season

Boozy Berries, Gin And Juniper Sauce And Boozy Berries Vinaigrette:

Method:

Firstly, add butter & shallots to the pan used to cook the venison or pork and sauté for 2 minutes, stirring often.
Off the heat, add the Boozy Berries and gin juice to the pan set it back over high heat. Let it cook down a bit then while deglazing the pan with a wooden spoon.
Add the crushed juniper and rosemary, then the demi-glace or reduced stock.
Let this reduce over high heat until a spoon dragged through it leaves a trail, about 4 to 5 minutes. Turn off the heat, let any bubbling stop, gently whisk in the sour cream.

Boozy Berries Vinaigrette:

The sharpness of the berries with its boozy boost makes the perfect vinaigrette to jazz up some green leaves as a side salad to compliment oily fish or in our photo thick slices of Porchetta.

Ingredients:

Boozy Berries, 2 tbs.
Raspberry (or red wine) vinegar
Olive oil, 6 tbs.
Shallots
Flat leaf parsley
Spinach

Boozy Berries Vinaigrette:

How To Make:

1. To make up the vinaigrette combine the vinegar and olive oil, either whisk in a bowl, or if you have an empty BB jar, pour in and shake!

2. Add 2 tablespoons of Boozy Berries and finely sliced shallots, gently stir to combine then spoon over some fresh spinach and roughly chopped flat leaf parsley.

So what do you think about this recipe? Do you fancy trying it?

Boozy Berries, Gin And Juniper Sauce And Boozy Berries Vinaigrette. Recipe and Images courtesy of Pinkster Gin; Boozy Berries.

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Boozy Berries, Gin And Juniper Sauce And Boozy Berries Vinaigrette.

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Over 50s Lifestyle Blog.

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Whether you’re a baking enthusiast or simply craving a sugary delight, find endless inspiration to satisfy your cravings. Follow us for a taste of heaven!

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Boozy Berries, Gin And Juniper Sauce And Boozy Berries Vinaigrette.

Boozy Berries, Gin And Juniper Sauce And Boozy

Boozy Berries, Gin And Juniper Sauce And Boozy Berries Vinaigrette:

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Boozy Berries Vinaigrette:

Venison with Raspberry And Bitter Chocolate Sauce And A Boozy Berries Trifle:

You Might Also Like My Sweet Treats Pinterest Board:

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