Make the Most of Juniper

The last time you experienced the piney, citrusy flavor of juniper was likely on the business end of a dry martini. But the conifer’s fragrant fruit (botanically closer to a tiny, dense pine cone) pops up all across Europe in non-­alcoholic fare, too. The berries are a key ingredient in choucroute ­garnie, that hearty Alsatian braise of sauerkraut and pork. ­Juniper’s used to coat the outside of cheeses, including ­Italy’s Pecorino Ginepro and Corsica’s fleur du maquis. And we’ve discovered that a few berries add a lovely kick to cranberry sauce—just be sure to strain them out before serving, as they’re not so pleasant to chew. (Brian Klutch/)
Yes, you can make this traditional Alsatian pork and sauerkraut stew in the slow cooker! For the best flavor, be sure to brown the meat and vegetables before layering in the crock. <a href="https://www.saveur.com/slow-cooker-choucroute-garnie-recipe/">Get the recipe for Slow-Cooker Choucroute Garnie</a> (Jenny Huang/)
Pan-seared and shallow braised in an aromatic sauce of white wine perfumed with juniper—the key flavoring component of gin—and rosemary. <a href="https://www.saveur.com/article/recipes/pork-with-juniper-berries-filetto-di-maiale-con-bacche-di-ginepro/">Get the recipe for Pork with Juniper Berries (Filetto di Maiale con Bacche di Ginepro)</a> (Andre Baranowski/)
These verjus-brined pork chops are accompanied by charred leeks, which are drizzled with vinaigrette and wrapped in foil before they hit the grates. <a href="https://www.saveur.com/verjus-brined-grilled-pork-chops-leeks-recipe/">Get the recipe for Verjus-Brined Pork Chops with Marinated Leeks</a> (Charity Burggraaf/)
In this dish, thick-cut ham is doused in a velvety tomato-based cream sauce made with chablis. <a href="https://www.saveur.com/article/recipes/chablis-style-ham-with-tomato-cream-sauce-jambon-au-chablis/">Get the recipe for Chablis-Style Ham with Tomato Cream Sauce (Jambon au Chablis)</a> (Ingalls Photography/)
Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. <a href="https://www.saveur.com/article/Recipes/Braised-Pork-Root-Vegetables/">Get the recipe for Braised Pork Roast with Root Vegetables</a> (Todd Coleman/)
This wine-simmered dish of meat and vegetables cooked in a dough-sealed pot is Alsatian through and through. <a href="https://www.saveur.com/article/Recipes/Bacheofe-Alsatian-Stew/">Get the recipe for Alsatian Meat and Vegetable Stew (Bacheofe)</a> (Todd Coleman/)
Cooked in a fragrant rosemary–juniper lamb stock, the tender braised meat is then presented over a mound of hearty polenta, enriched with Gruyère-like cheese.<a href="https://www.saveur.com/braised-leg-lamb-with-cheese-polenta-recipe/">Get the recipe for Braised Leg of Lamb with Graukäse Polenta</a> (Tom Parker/)
Most sausage recipes call for a meat mixture that is about 30 percent fat—using too much can yield a link that is more greasy than luxurious. Here, Russell Moore of Camino in Oakland, California, combines pork belly with rich duck liver and skinless duck breast—fatty duck skin is too tough—for a perfectly tender sausage. <a href="https://www.saveur.com/pork-and-duck-sausage-recipe/">Get the recipe for Pork and Duck Sausage</a> (Joseph De Leo/)
<a href="https://www.saveur.com/black-coffee-spike-cocktail-recipe/">Get the recipe for Black Coffee Spike</a> (Matt Taylor-Gross/)