772 berry recipes

Rosemary and allspice rub with crushed allspice berries, garlic, and olive oil. A fragrant wet rub for lamb, chicken, or grilled meats made in minutes.

This smoothie packs a real superfood punch with a combination of wolfberries, hemp seeds, chia seeds, maca and spirulina. Wolfberries, hemp seeds, chia seeds and spirulina are all complete proteins. In addition, chia seeds and hemp seeds are rich sources of omega-3 fatty acids. Maca is a great hormone regulator and has traditionally been used to enhance fertility. Spirulina is one of nature's wonder foods and its GLA content (gamma linolenic acid, an important fatty acid) is second only to mother's milk.

Five-grain hot cereal with brown rice, barley, millet, rye, and wheat berries cooked with dried apricots. A hearty whole-grain breakfast with natural sweetness.

Red devil pepper sauce blends Scotch bonnet chiles with allspice, onion, vinegar, and Pickapeppa for a fiery Caribbean-style hot sauce that keeps for months. A few drops go a long way.

Brined for 48 hours in brown sugar and spices, then coated in a crushed juniper and black pepper rub and roasted low and slow. Homemade turkey pastrami that rivals any New York deli counter.

Alsatian choucroute garnie: pork shoulder, knackwurst, Polish sausage, and bacon braised slow in sauerkraut, white wine, and juniper berries. Serve with boiled potatoes and sharp mustard.

Two-ingredient frozen fruit swirl made from pureed frozen bananas and mixed berries. A dairy-free, low-fat soft serve alternative with no added sugar.

Roasted pork shoulder on sauerkraut with juniper berries, grated apples, white wine, and bay leaves. A hearty German-style pork and kraut dish with deep, rustic flavor.

Sugar-free peach spread made with just fresh peaches, allspice berries, and water. A naturally sweet fruit butter for canning with no added sugar or pectin.

Steamed cabbage wedges finished in butter with shallots, juniper berries, savory, and gin. An elegant, aromatic side dish that turns humble cabbage into something extraordinary.

Oven-braised pheasant with sauerkraut, bacon, juniper berries, and white wine. Legs slow-cooked until tender in the kraut, breasts roasted separately to keep them juicy.

Pepper-crusted beef tenderloin tournedos with a bold pan sauce of gin, crushed juniper berries, and balsamic vinegar. An elegant 35-minute dinner for two.

Made according to the traditional recipe, with a tangy sourdough twist! Warm, comforting and delicious.

Lou Pastis en Pott, the classic Languedoc potted meat: beef and pork slow-cooked in red wine with juniper, sealed under lard, and built up over weeks. Traditional French preservation cooking.

Classic English pickled eggs with allspice, ginger, and peppercorns in straight vinegar. The chip-shop and pub staple, kept simple and aged for two weeks before serving with cold cuts or game.

Hippennasse cookie baskets made from a thin batter of egg whites, cream, and confectioners sugar, shaped while warm and filled with fresh berries.