Sloe's.
- Thread starter crosslandkelly
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We stick a bottle of red wine or two on them and leave it for a few more months and you have slow port- tasty stuff! 
Get some good chocolate of your choice, melt it and drop the sloes in to coat them; let them cool, then attempt to make them last more than ten minutes before you scoff the lot!
Another thing I do is to pour a bottle of cheap dry sherry onto them and leave a few weeks, doesn't taste at all like sherry but even if you don't like the taste it makes a great flavouring for cooking, i.e. gravy, sauces and dressings.........Hope this helps
Another thing I do is to pour a bottle of cheap dry sherry onto them and leave a few weeks, doesn't taste at all like sherry but even if you don't like the taste it makes a great flavouring for cooking, i.e. gravy, sauces and dressings.........Hope this helps
We stick a bottle of red wine or two on them and leave it for a few more months and you have slow port- tasty stuff!
That I am going to try!
When you strain of the gin from the sloes top up again with cider, it's called slider. very nice.
In the past I've re-used them with vodka and more sugar, after the vodka is strained off then in goes the cider.
Like Macaroon says, dipped in good bitter plain chocolate they make a nice grown up treat for a pudding for two in front of a roaring fire. Or if you're making something like a Christmas pudding or Dundee cake they are really good stoned, chopped and mixed in. Can also be a pretty good accompaniment to a good cheese board.
Boil them up, squish the stones out, add sugar and you have a sauce for ice cream. Add a bit of vinegar and spices and less sugar and it's a pickle that goes with cheese. You'll lose some of the alcohol in the boiling but there should still be enough to add a bit of alcoholic fire if you only boil them for a few minutes, alcohol takes a surprising amount of tme to evaporate off completely.
In Poland I have heard that they pour a Zambucca like spirit/liquor over them. I no longer drink alcohol so can't confirm but having been a Zambucca guzzler it sounded divine.
I don't have any sloe gin on the go this year but I do have damson gin, having found a handy tree. When I checked the interweb for a recipe, I too found someone above's sugestion of throwing a bottle of cheap sherry on the damsons when you've strained the good stuff off.
Mine is ready for straining so I think a trip to Lidl down the road is on order to give it a try!
Iechyd Da!
Gareth
Mine is ready for straining so I think a trip to Lidl down the road is on order to give it a try!
Iechyd Da!
Gareth
You could go for making sloe jelly. We had far too many sloes this year, so had a crack at it - its delicious. One of those jellies like cranberry or redcurrant that has enough flavour to go with meat as well as on toast.
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