SPOTTER’S GUIDE Edible winter berries
Gather winter jewels from November’s chilled branches to turn into jellies, gin or vinegars
JUNIPER Most commonly used in gin, drop a few blue-black berries, technically the female seed cones of this evergreen tree, into your glass of G&T to intensify the taste.
ROWAN These tart berries are sweeter when picked after a frost – cook with crab apples to make a jelly perfect with cheese, lamb and game.
BLACKTHORN Amid the bushy spikes, inky berries deliver a plummy flavour to a bottle of festive sloe gin, wine or vodka as well as preserves and syrups.