{"product_id":"wacholderbeeren","title":"Juniper Berries","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eSoft juniper berries, a classic spice for game, sauerkraut and sauerbraten\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eJuniper berries are the key spice of hearty German, Alpine and Eastern European cooking. We select soft, pliable berries with a high proportion of essential oils – only these deliver the resinous-savoury aroma that makes a sauerbraten a sauerbraten and a game goulash a game goulash. Hardened, black juniper berries from the supermarket have lost most of their oils. We pack our juniper berries in our workshop in Klingenberg am Main.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eA classic for sauerkraut, game goulash, roast venison, deer and wild boar. Seasons sauerbraten, pot roast, marinades and stews. Also with lamb, pork and wild fowl. Crushed in a mortar with garlic and salt, it makes a fine seasoning paste for marinades. Brewed as a tea, juniper also refines mulled wine and punch.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImportant:\u003c\/strong\u003e before cooking, lightly press the berries or crack them in a mortar – this releases the essential oils. Left whole, they develop noticeably less aroma.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: sauerkraut like grandma's\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eWith three right moves, simple cabbage becomes a hearty classic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 kg sauerkraut (fresh from the jar or bag)\u003c\/li\u003e\n\u003cli\u003e10 juniper berries\u003c\/li\u003e\n\u003cli\u003e3 bay leaves (see \u003ca href=\"\/en\/products\/lorbeerblatter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebay leaves\u003c\/strong\u003e\u003c\/a\u003e)\u003c\/li\u003e\n\u003cli\u003e1 onion, 100 g streaky bacon\u003c\/li\u003e\n\u003cli\u003e1 floury potato, 250 ml stock or white wine\u003c\/li\u003e\n\u003cli\u003e1 tbsp lard, \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e Cut the bacon into cubes, render in lard. Add the finely chopped onion and sweat until translucent. Add the sauerkraut with stock, bay leaf and lightly pressed juniper berries. Stir in a grated raw potato – it binds the acidity and makes the cabbage creamy. Simmer covered over low heat for 45 minutes. Season with salt and remove the bay and juniper before serving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy our juniper berries?\u003c\/strong\u003e Soft, oil-rich berries make the difference between \"cabbage with aroma\" and \"hearty-savoury sauerkraut\". The grated raw potato is the trick from grandmother's kitchen that makes the cabbage creamy and easy to digest.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSoft juniper berries with a high oil content\u003c\/li\u003e\n\u003cli\u003eA resinous-savoury aroma, classically hearty\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eJuniper is a main ingredient of our ready-made game blend \u003ca href=\"\/en\/products\/wildgewurz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003egame spice\u003c\/strong\u003e\u003c\/a\u003e and a component of \u003ca href=\"\/en\/products\/forsters-schmortopf\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eForster's braising pot\u003c\/strong\u003e\u003c\/a\u003e as well as \u003ca href=\"\/en\/products\/steakpfeffer-gewurzamt-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eSteak Pepper Gewürzamt\u003c\/strong\u003e\u003c\/a\u003e. Classic companions in the braising pot are \u003ca href=\"\/en\/products\/lorbeerblatter\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ebay leaves\u003c\/strong\u003e\u003c\/a\u003e, \u003ca href=\"\/en\/products\/gewurznelken\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecloves\u003c\/strong\u003e\u003c\/a\u003e and our \u003ca href=\"\/en\/products\/langer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003elong pepper\u003c\/strong\u003e\u003c\/a\u003e. For roast game, the \u003ca href=\"\/en\/products\/melange-noir\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMélange Noir\u003c\/strong\u003e\u003c\/a\u003e also fits as a powerful pepper blend.\u003c\/p\u003e\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eWhat can I use juniper berries for?\u003c\/strong\u003e\u003cbr\u003eFor sauerkraut, game goulash, sauerbraten, pot roast, roast game of deer, venison and wild boar, goose stuffing, marinades and stews. Also in mulled wine, punch and in game marinades on a wine or beer base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow many juniper berries do I need?\u003c\/strong\u003e\u003cbr\u003eFor sauerkraut about 8 to 10 berries per 1 kg of cabbage. For a game marinade 6 to 8 berries per litre of liquid. For pot roast, cook 4 to 6 berries lightly pressed with the roasting juices.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy are soft juniper berries better than hard ones?\u003c\/strong\u003e\u003cbr\u003eSoft, pliable berries still contain their essential oils, which are gradually lost during drying. Hard, black berries from old stock barely taste of anything. Our juniper berries are checked for freshness and oil content.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShould I use juniper berries whole or crushed?\u003c\/strong\u003e\u003cbr\u003eBefore cooking, lightly press them or crack them in a mortar – this lets the essential oils move into the pot. Left whole, they release only a third of their aroma. Ideally remove them again before serving, so no one bites into a whole berry.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I use juniper berries for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For sauerkraut, game goulash, sauerbraten, pot roast, roast game of deer, venison and wild boar, goose stuffing, marinades and stews. Also in mulled wine, punch and in game marinades on a wine or beer base.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many juniper berries do I need?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For sauerkraut about 8 to 10 berries per 1 kg of cabbage. For a game marinade 6 to 8 berries per litre of liquid. For pot roast, cook 4 to 6 berries lightly pressed with the roasting juices.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why are soft juniper berries better than hard ones?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Soft, pliable berries still contain their essential oils, which are gradually lost during drying. Hard, black berries from old stock barely taste of anything. Our juniper berries are checked for freshness and oil content.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Should I use juniper berries whole or crushed?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Before cooking, lightly press them or crack them in a mortar, this lets the essential oils move into the pot. Left whole, they release only a third of their aroma. Ideally remove them again before serving, so no one bites into a whole berry.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564705124618,"sku":"30289","price":8.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/wacholderbeeren_ganz-432569.jpg?v=1736522986","url":"https:\/\/altesgewuerzamt.live\/en\/products\/wacholderbeeren","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}