Cider Sauce with Juniper Berries ‒ Katajanmarjoilla höystetty siiderikastike

I've had some cider and juniper berries waiting for the next time I'll make seitan for a while now. Laura in her blog Kasvisruokaa has created an excellent sounding marinade from juniper, garlic and rosemary, but as at the moment I was thinking what we'd eat today, waiting untill the next night to get seitan properly marinated seemed like forever. So instead, I made a sauce from the cider and spiced it up with juniper and rosemary. The taste is quite strong and wouldn't fit together with terribly many things, but for a good seitan steak it's just perfect. Cider gives it a very zesty basic taste while juniper adds up a more foresty flavour. And while I was busy with this, my spouse cooked us an accompaniment that reminds me of Hungaria, paprika potatoes. I'll give ten points to this dinner.

- 5 dl dry apple cider (please stay away from those carbonated sugar drinks)
- 6 juniper berries
- 1 tbsp margarine
- 2 tbsp wheat flour
- allspice
- rosemary
- salt

Pour the cider in a small pot. Crush the juniper berries and add them as well as the allpsice and the rosemary. Cook until the cider has reduced to half. Take aside (and if you're feeling energetic, fish out the spices). Prepare a roux as if you were making a basic brown sauce. That means melt the margarine, sift in the flower and keep stirring until things turn all nice and golden (but not black, hopefully). Pour the reducer cider back on, add some salt and remove from the stove.

Nutritional values / 534 g:
energy 336 kcal
fat 11 g
protein 3 g
carbohydrates 23 g
fiber 1 g

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