Easy Gravy Without Drippings flavored with Juniper Berries, isn’t just some fancy gravy that you find at Whole Foods. It’s an easy gravy recipe that I make on Thanksgiving or Christmas. Especially when I make a Deep Fried Turkey, I don’t have fat drippings, so this recipe works perfectly.
Some people don’t like the fat content in traditional gravy, but still want to eat gravy. Using store bought gravy powder is very convenient, isn’t your only choice to make gravy. I know you’re thinking that a gravy recipe is pretty basic, and you’re right. This gravy recipe has added exoticness of juniper berries.
What Can I Use Juniper Berries For?
Juniper Berries can be used fresh or dried, whole or crushed, to spice up your recipes. Add them to sauces, stuffings, and with any gamier meats such as venison, duck or just regular beef. Not all Juniper Berries are edible, so use the right ones, don’t go to your back yard and pick some Juniper berries, unless you know what you are doing. I buy dried juniper berries from a store.
Juniper berries add such a unique flavour, almost a piney-citrus, which changes regular gravy into something special. Smashing the Juniper Berries together with the peppercorns is almost therapeutic. Growing up on the West Coast of Canada, Juniper Trees with berries seem to grow everywhere, and this gravy reminds me of home at Christmas.
I think this Juniper Berries recipe is more healthy compared to traditional drippings gravy, due to the lower fat content, but full of flavor from the stock. This recipe calls for Vegetable Stock to make a tasty Vegetarian Gravy, but you could use beef or chicken stock depending on what you are serving it with.
This Juniper Berries Gravy recipe makes a great tasting gravy with lower fat content, a healthier way to eat gravy. Whether poured over Oven Roasted Turkey, or poured over steamed vegetables or on Garlic Mashed Potatoes, your family will love this pepper gravy recipe! Bon Appetit! Приятного аппетита!
Easy Juniper Berry Gravy
Juniper Pepper Gravy is easy to make, and healthier without the fat drippings. Perfect with gamier meats at Thanksgivings, Christmas or just with dinner! Excellent as a Vegetarian Gravy.
Ingredients
- 2 tablespoons butter
- 4 tablespoons flour
- 4 cups vegetable stock or beef or chicken
- 1 teaspoon tomato paste
- 1/4 cup sherry optional
- 2 bay leaves
- 5 dried juniper berries
- 15 peppercorns
- 2 sprigs of thyme
- salt to taste
Instructions
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Take 5 dried juniper berries and 15 peppercorns and smash them together in a pestle and mortar until it resembles coarse ground pepper. Set aside.
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Melt butter in a frying pan over medium-low heat. Stir in the flour and mix together (I used a wooden spoon). It will have a grainy texture. Cook for about 5 minutes until golden. If using, add the sherry and mix.
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Prepare the chicken stock and add the juniper mix into the stock. Slowly whisk in the stock, constanty mixing. Add tomato paste, bay leaves, thyme, juniper berry and black pepper mixture and salt. Turn up the heat to medium-high and cook until it thickens (about 5-7or more minutes).
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Strain though a sieve into a jug, to take out the lumps. Adjust seasonings if necessary and enjoy.
©PetersFoodAdventures.com
Rachel
December 12, 2018 at 9:01 pmHi. Can this be frozen easily?
Thanks
Peter's Food Adventures
December 12, 2018 at 9:17 pmHi Rachel, I have never frozen gravy before, but I don’t see why not? If you try it, please let me know!! 👍🏻
Lynne (Lynne' Recipe Trails)
May 22, 2016 at 7:16 pmDon’t laugh at me, but I had to google Juniper Berries !!! I really did not know what they were. So…..now, thanks to you, I have learnt something today 🙂
Your gravy does sound amazing. I really am not into the bought ones or bought vegetables stocks. The good old genuine fresh veggie ones are the best !!! Now, for me to find Juniper Berries 🙂 Have a great day 🙂
PetersFoodAdventures
May 22, 2016 at 7:20 pmHaha! Thanks for your comment Lynne! It made me laugh/smile 🙂 Really the trick is to smash it to crush the juniper and peppercorn peppercorns together, which you can add to anything, even during the seasoning of the bird… I hope you can find the dried juniper berries! 🙂
Rotwein
May 21, 2016 at 11:42 pmWondering what it tastes like….
PetersFoodAdventures
May 21, 2016 at 11:43 pmLol – Gravy with a kick! 🙂
Rotwein
May 22, 2016 at 5:12 pmI didn’t know juniper berry is edible – well, one of herbs – until recently. I thought it was just for essential/aromatherapy oil or sort 😀 It’s still an unknown taste to me. Very curious….
PetersFoodAdventures
May 22, 2016 at 5:53 pmHope you can find it and try it! It’s a flavour quite prominent in Gordon’s Gin.
Rotwein
May 24, 2016 at 12:29 amOh, Gordon’s Gin contains the berries? Didn’t know that. It seems sooner to taste the gin rather than the dried herb LOL
PetersFoodAdventures
May 24, 2016 at 12:32 amHaha… well it’s not that commonly used, it was the only thing I remembered that had the taste, as I know its hard for you to source certain things! 🙂