River Cottage

Any other ideas for Sloe's

by Rhiellie 23rd September 2006 at 19:09

We still have Sloe Gin left over from last year and this year our hedges are leaning over with the heavy crop of Sloe's so I just wondered if there was anything else I could do with them or just leave them for the birds

last edited on 26th September 2006 at 23:03

#1

by chickenofthewoods 23rd September 2006 at 21:16

I posted this on another thread, but it might help you:

Sloe jelly on its own is tart and usually reserved for serving with a savory meat dish, but if you prefer sweeter stuff you could also add some sloes to a hedgerow jam or jelly. Here's a couple of recipes I have knocking about the place that use them (sorry can't remember where they came from)

Sloe Chutney

Sloes
2 tart apples, peeled, cored and chopped
2 medium sized onions, sliced
1lb raisins
1 teaspoon of hot chilli powder
2 inch piece of fresh root ginger, grated
1 garlic clove, crushed
1 teaspoon salt
1/2 teaspoon grated nutmeg
12 cloves
juice and grated rind of 2 oranges
1lb of soft brown sugar
1 pint of organic white wine vinegar

Put the ingredients in a large cooking pot and stir, using a wooden spoon. Bring to the boil and stir occasionally. Reduce the heat so the mixture simmers, stir occasionally, for 3 hours or until it is thick. Ladel into clean, warm jars. Cover, label and leave in a cool place for a couple of months.


Sloe Jelly

2lb sloes, trimmed and washed
1 lb of cooking apples, cut into quarters
Juice of one lemon
sugar

Prick the sloes with a needle and put them in the pot with the apples. Just cover these with cold water and then add the lemon juice. Bring this lot to the boil. Reduce the heat and simmer for one hour or until the fruit is soft. Every so often, using a wooden spoon, bash the fruit into the pot.
Strain the pulp of the soles and apples in a jelly bag for at least 12 hours. Measure the amount of juice and return this to the pan.
Add 1 lb of sugar for every pint of pulp juice. disolve the sugar in the juice over a low heat. Then bring to the boil for the next ten minutes, without stiring. Test for the setting point by placing some of the mixture on a plate and running your finger along the mixture, when ready, it should form a skin and wrinkle.
Ladel into clean, hot, dry jars. You should get about 8lbs from this lot.

Also, any sloes that have been steeped in gin can be strained out and re-used to Brandy for this winter drink. Same method as sloe gin basically!

Sloe Brandy

175g gin-soaked sloes
75g granulated sugar
450ml brandy

Put the sloes in a bottle and add the sugar through a funnel. Pour in the brandy to cover the fruit and seal the bottle.
Shake well daily until the sugar has dissolved. Leave to stand for 1 month before straining and drinking.

Finally, and I've not yet tried this one myself - I hear tell that the drained sloes (which by now should be pretty much 'pickled' in booze!) can then be dipped in dark chocolate and served as a naughty treat - just don't forget they still have stones in.

Should keep you busy for a while!

#2

by Greyhound 24th September 2006 at 22:33

What is the quantity of sloes for the chutney, and how do you deal with the stones?

#3

by chickenofthewoods 25th September 2006 at 13:18

That's an excellent question! It should say 1 kilo - musta been chopped off accidentally

Here's another chutney recipe for you too, with slightly different ingredients and a mild spiced flavour:

Sloe Chutney
1kg sloes
450g brown sugar
225g seedless raisins
1 stick cinnamon
1 teaspoon whole cloves
300 ml malt vinegar
Wash sloes, cover tightly and cook on a low heat until they are very soft, then rub them through a sieve.

Tie the spices in a muslin bag and put this with the puree and the remaining ingredients into a pan.

Bring to the boil, stirring well until all the sugar has dissolved, then continue to simmer gently for 30 minutes.

Remove muslin bag, pour into sterilized jars and seal.

Age for at least two months before use.

#4

by thelefthandedgolfer 26th September 2006 at 15:12

I tried sloe chocolate last year and it was amazing and a great xmas gift. After your gin is ready and the sloes come out remove the stones and bash the fruit to a rough pulp, then melt some chocolate with some double cream. Pour a layer in to a ceep sided baking tray and let cool, then put on the layer of mashed berrys and another layer of chocolate and cream. Leave in the fridge to set then cut to 3cm squares. to use a term from my youth LUSH!

I hope you wil enjoy this treat aswell.

#5

by chickenofthewoods 26th September 2006 at 20:41

Ahaaaa.... neat idea!

Beats the hell out of side spitting the stones when they're dipped whole. thanks for that.

#6

by davecook 26th September 2006 at 20:46

I have just started some sloe wine. They are good for picking round here now, any longer and they will be splitting and going mouldy. No point in waiting for a frost, a couple of years ago we never got one until December and they had all rotted by then

All humans should be free range and never kept in offices!

#7

by hendonboard 26th September 2006 at 23:03

i have only used sloes once and did like the outcome i just ignore them now.

#8

by katysmcgowan 13th September 2011 at 10:09

As a thought would it be ok to use your gin soaked sloes to make a jelly? Or will there be to much alcohol for it to set?

This post is still pending moderation!