Sloe Recipes

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Pumpkin&Piglet
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Sloe Recipes

Post: #248143 Pumpkin&Piglet
Sat Nov 12, 2011 4:52 pm

I'm looking for good recipes for sloes.

Chutneys, jellies, jams, that sort of thing.

We're already doing sloe gin!

irigg
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Re: Sloe Recipes

Post: #248146 irigg
Sat Nov 12, 2011 6:57 pm

may i suggest sloe wine this is one of the best red wines i have ever made :iconbiggrin:
3lbs of sloes
2lbs of sugar
1tsp pectic enzyme
nothing else required only patience in maturing it 3 months minimum

Pumpkin&Piglet
Living the good life
Living the good life
Posts: 315
Joined: Wed Oct 26, 2011 7:56 pm
latitude: 56 degrees North
longitude: 2 degrees West
Location: Near Stroud, Gloucestershire

Re: Sloe Recipes

Post: #248149 Pumpkin&Piglet
Sat Nov 12, 2011 7:25 pm

Great, thanks.

Worth a try. There's plenty of sloes around here so I can do this plus jam etc

I'm guessing you put the sloes and sugar in a demijohn? And top it up with water? I notice there's no yeast - do sloes have yeast on them? Should I not wash them?

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The Riff-Raff Element
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Re: Sloe Recipes

Post: #248170 The Riff-Raff Element
Sun Nov 13, 2011 9:13 am

Sloe jelly is very good. Essentially prepare this as for any other jelly: cook the sloes slowly in a very little water, strain and use 450g sugar and a little lemon juice for every 600ml liquid. I found it easy to set but with a tendency to haziness.

irigg
Barbara Good
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Joined: Tue Sep 07, 2010 6:13 pm
Location: Gweek Helston Cornwall

Re: Sloe Recipes

Post: #248171 irigg
Sun Nov 13, 2011 10:21 am

put sloes in a bucket and cover with boiling water
allow to cool and then add pectic enzyme and leave covered for 24 hours
add the sugar and stir until dissolved,add yeast and ferment for 3 or 4 days before straining out the sloes
put liquid into a demijohn and top up to just below the shoulder with water
when the initial ferment is over top up to the neck and leave to ferment out

mattburgess
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Re: Sloe Recipes

Post: #251851 mattburgess
Mon Jan 16, 2012 10:55 am

Hey

I've done the usual Gin and Vodka sloe tereatment. However I had a good little discovery at christmas, I was making room in the frezer and found some of last years sloes. I decided to put them in a pan, add some water and some sugar and then strain through a muslin...then see what to do with them. Basically it made a great fruit cordial, tasing something like cranberry juice (that sloe astringency in teh mouth afterwards). Make as sweet as you want and then add water.

I'd be interested in finding out the nutritional breakdown of sloes. There must be some vitamin C in there with all that tartness and acidity. ANyone know?


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