Recipe: Dearest June: I must admit that I am a coward, but I think I will wait until

you prepare the turkey in the crockpot. Regarding the juniper berries I did a search at the Internet & here is the Information:

"Juniper berries take two or three years to ripen, so that blue and green berries occur on the same plant. Only the blue, ripe berries are here picked. When collected in baskets or sacks, they are laid out on shelves to dry a little, during which process they lose some of the blue bloom and develop the blackish colour seen in commerce.

There is a considerable demand on the Continent for an aqueous extract of the berries called Roob, or Rob of Juniper, and the distilled oil is in this case a by-product, the berries being first crushed and macerated with water and then distilled with water and the residue in the still evaporated to a soft consistence. Much of the oil met with in commerce is obtained as a by-product in the manufacture of gin and similar products.

In Sweden a beer is made that is regarded as a healthy drink. In hot countries the tree yields by incision a gum or varnish....

Description & uses:
Enhance the flavor of stuffings, sausages, sauerkraut, hot potatoes, or delicious berry tea. Use in marinades for game, pork, lamb and poultry. Add to bean dishes and pates. Juniper berries have an aromatic, sweet flavor with a touch of orange and pine. They blend well with other herbs and spices and add depth to background flavors. The berries should be crushed when used but can be left whole for stuffings. Use five or six berries for an average dish. Juniper berries are an essential ingredient in all court bouillons and sauerkrauts.

Juniper berries can be ground in a peppermill or mortar and the powder can be used to flavor crusts of quiches. For best results, add juniper berries to taste during the last few minutes of cooking.

You can order them online (juniper berries click here - ed.)

Or perhaps we can find them at Health Food Stores. I guess that is the way I will go.

Gladys/PR