This recipe, by chef Mary Ann Gilchrist of Carlton Riverside in mid Wales, is an ideal accompaniment to succulent, flavoursome roast grouse.


  • 500g fresh whinberries

  • 100ml Black Mountain liqueur

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon crushed green peppercorns


  • 1.

    Place whinberries into a stainless pan and add the liqueur. Simmer on a low heat for 5 minutes until the fruit is soft. Taste for sweetness, add a little sugar of necessary. Add the balsamic and pepper, cook for a further minute then cool and refrigerate in a sealed jar until use.

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