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.Here's a full recipe. Juniper is strong, so **4 to 5 berries per cup of rowan** is plenty. You strain everything out at the end, so the flavour comes through without the pieces.

**Check the juniper first.** Use common juniper (*Juniperus communis*), with blue-black berries and needles in whorls of three. The berries need to be ripe, which means dusky blue with a whitish bloom, not green. Some junipers, like savin, are toxic, and plenty of ornamental ones are poorly identified, so be sure of the plant before you pick. Large amounts of juniper aren't great for the kidneys either, but a few berries in a sauce is fine.

## Rowan and juniper sauce for pork
**Makes:** about 3/4 cup, enough for 4 servings

**Ingredients**
- 1 cup rowan berries, frozen solid for a few days
- 1/2 cup water
- 4 to 5 juniper berries, lightly crushed
- 1 small bay leaf
- 1 sprig fresh thyme (or 1/2 tsp dried)
- 4 to 5 black peppercorns, cracked
- 2 allspice berries, or a small pinch of ground allspice
- 1 small strip of orange or lemon peel (optional, no white pith)
- 3 to 4 tbsp erythritol, adjusted to taste
- 1 tsp apple cider vinegar
- 1 tsp Dijon mustard (optional)
- 1 tbsp cold butter
- Pinch of salt

**Method**
1. Put the frozen berries, water, juniper, bay, thyme, peppercorns, allspice, and peel in a small pot.
2. Bring to a gentle boil, then simmer for 15 minutes, mashing the rowan as it softens. This also finishes off the parasorbic acid.
3. Press everything through a fine sieve into a clean pot, squeezing out the liquid. Discard the solids.
4. Add the erythritol, vinegar, mustard, and salt. Simmer 5 to 8 minutes until it coats a spoon. It thickens more as it cools.
5. Taste. If it's too bitter, add sweetener. If it's flat, add a bit more vinegar or salt.
6. Off the heat, whisk in the cold butter for a glossy finish.

**Pork pairing**
- Rub the pork with salt, pepper, thyme, and 2 or 3 crushed juniper berries before roasting or pan-frying.
- Deglaze the pan with a splash of water or stock, stir in a spoonful or two of the sauce, and let it reduce.
- Serve small spoonfuls on the side, since the sauce is intense.

**Variations**
- **More traditional:** add a small grated apple or crab apple in step 1. It softens the bitterness and adds pectin, but also carbs.
- **Richer:** swap the water for pork or bone broth.
- **Thicker:** stir in 1/2 tsp chia once it's off the heat and let it sit 10 minutes.

**Carbs:** Rowan has a fair amount of natural sugar, so the batch likely lands around 15 to 20 g total carbs. That works out to roughly 2 to 3 g per tablespoon, but measure your own berries to be sure. It keeps about 1 to 2 weeks in the fridge, and it freezes well. 

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Tight Lunchbox said:

You build the burrito, then put it in a warm skillet with oil and brown both sides. Have you seriously never had a grilled burrito before lol

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Yeah man WTF I have many times it's my favorite way to finish off a burrito 🌯 😂 😭.

SARAtonin said:

Hey friends.

I had my D&D 1 shot on Sunday and it went very very well.
I was really happy to be able to share it after working on it for so long.

My wife and her parents flew out to Israel with the kids to go vote. I miss them but I’m really hopeful we might finally kick Bibi out.

Just a few more weeks and I can hold my twins.

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KevinDontWave said:

I've certainly had them from restaurants but I've never done it with a homemade burrito. I also feel like every time I've ever gotten a burrito like that from a restaurant or truck they've done it in a tortilla press.

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The way you said it made it seem you've never had it that way.

JonBongGroovy said:

KevinDontWave said:

I've certainly had them from restaurants but I've never done it with a homemade burrito. I also feel like every time I've ever gotten a burrito like that from a restaurant or truck they've done it in a tortilla press.

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The way you said it made it seem you've never had it that way.

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