Juniper Berry Herring Recipes

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CHERRY JUNIPER JAM



Cherry Juniper Jam image

Provided by Food Network

Categories     condiment

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 8

1 cup dried cherries
1/2 cup red wine vinegar
1/2 cup dry white wine
1/4 cup sugar
1 teaspoon salt
1 bay leaf
1/2 tablespoon juniper berries
1/2 tablespoon mixed peppercorns

Steps:

  • Combine the dried cherries, 2/3 cup water, vinegar, wine, sugar and salt into a pot. Place the peppercorns, juniper berries and bay leaf into a coffee filter. Using butcher's string, tie the coffee filter up so that the spices will not fall out. Now place the filter in the pot with the rest of the ingredients. Put the pot on the stove and turn the burner on high. Once it begins to boil, turn the burner to low and let simmer for 10 to 15 minutes. Stir the jam every couple of minutes. Let cool for 30 minutes and put in a blender. Blend until smooth. This goes really well with game meat and poultry.

JUNIPER BERRY HERRING



Juniper Berry Herring image

This recipe is adapted from one used at the Grand Hotel in Stockholm. The original recipe called for sandalwood, but I have left this out.

Provided by Dan-Amer 1

Categories     European

Time P4D

Yield 10 serving(s)

Number Of Ingredients 14

1 kg fresh herring fillets or 1 kg salt herring fillet, soaked to remove salt
200 g sugar
35 g salt
40 g roughly chopped juniper berries
50 g freshly chopped dill
50 g leeks, in thin slices
50 g red onions, in thin slices
10 g yellow mustard seeds
5 g allspice
1 crumbled bay leaf
marinade
200 ml vinegar
800 ml water
10 g salt

Steps:

  • Make the marinade first by mixing the marinade ingredients together. Place the herring fillets in the marinade so the fish are completely covered by the marinade. Let this stand overnight. The next day take the fish fillets out of the marinade and let them drip dry. Blend together the sugar and 20 grams of the salt. Blend together all of the spices and herbs and vegetables. Place the fish fillets, sugar blending, and the spice-herb-vegetable blending in layers in a large bowl. Let this stand at room temperature until the sugar and salt have dissolved. Then place the mixture in your refrigerator and let it stand for 2 to 3 days until it is ready to serve. Serve with Västerbotten cheese, boiled potatoes, and Wasa bread.

Nutrition Facts : Calories 252.2, Fat 9.4, SaturatedFat 2.1, Cholesterol 60, Sodium 1840.7, Carbohydrate 22.3, Fiber 0.5, Sugar 20.5, Protein 18.5

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