I’m a big fan of making sloe gin. It’s a slow process but I enjoy the act of going berry picking in September (and making an event of it with family) in order to make enough sloe gin for Christmas presents, including some for myself! I find that the longer you leave it, the better it gets. So it’s always well worth the wait.
Anyone who knows me, will know that I hate to throw things away, especially if it can be recycled or reused in some way. That got me thinking about our leftover sloes from the sloe gin making process…
I was talking to a friend about this and she said she’d had success making sloe port with the leftover sloe berries, so I thought I give that a go too this year.
My sloe port is still “brewing” so I can’t say whether this is a hit or miss yet, but I thought I’d share the recipe here for good measure…
Recipe source: https://allthatimeating.co.uk/blog/2012/02/04/sloe-port-how-to-use-leftover-sloes/
Image source: https://www.discoverwildlife.com/how-to/make-things/how-to-make-sloe-port
EQUIPMENT
-
1.5 or 2 litre lidded container, sterilised
INGREDIENTS
- 1 kg sloe berries (used for making sloe gin)
- 100 g sugar
- 750 ml red wine
- 200 ml brandy
INSTRUCTIONS
-
Decant the sloe berries from the gin and put the sloes into a lidded container.
-
Mix in the sugar and wine, stir well and leave for up to three months. Give it a shake as and when you remember.
-
After three months add in the brandy. Mix well and leave for a further month.
-
Decant the sloe port from the container and enjoy!
