"Try out this amazing saucy infusion, made with pink peppercorns and juniper berries. The piney notes are sensational and will spruce up any game. I even tried it on a cracker with liver pâté, it was divine, enjoy..."
¼ CUP RED GRAPE JUICE1 TSP JUNIPER BERRIES, CRUSHED
2 TSP PINK PEPPERCORNS
1 TSP RASPBERRY/STRAWBERRY JAM
½ CUP SUGAR
1 CUP WATER
PINCH OF SALT
3 TSP LIME JUICE (OR LEMON JUICE)
PREPARATION: In a small saucepan place the crushed Juniper berries (can be crushed easily with a pestle and mortar), pink peppercorns, grape juice, jam, water, sugar and salt, and bring to a boil. Maintain an even heat, stirring while the sauce reduces; boil for about 10 minutes, until the sauce reaches a thin syrup consistency, then remove from the heat. Lastly stir in the lime juice while the mixture is still hot, and then leave to cool.
The Pepperberry sauce is ideally served with game and veal, but is also delicious with chicken, pork, and even drizzled over, or mixed into liver pâté; it can also be used as a basting glaze. As an alternative you may replace the red grape juice with red wine of your choice, generally a good Cabernet Sauvignon, Zinfandel or Shiraz pairs well with game.
Flavour profile: Because this sauce has more of a sophisticated taste, I thought I would give you a breakdown of the flavor profile. The Pepperberry sauce has a sweet-sour base, with distinctive bitter-sweet, piney and resinous notes, imparted by the Juniper berries and pink peppercorns; as well as subtle lime undertones from the lime juice. The sweet, piney notes remain in the mouth as an aftertaste for a while after eating.
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