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For the port gel, place the port, salt, juniper berries, bay leaf and thyme into a saucepan over a medium heat and allow to reduce by roughly 400ml. Add the beetroot juice, bring back to the boil and whisk in the agar agar. Cook for 2 minutes, then transfer to a bowl and chill until set. Once set, dice into rough cubes and transfer to a blender. With the motor running, slowly pour in both vinegars until silky smooth. Transfer to a squeezy bottle