This sloe chutney recipe is the perfect way to use up sloes picked from hedgerows. Sloes are a small, tart fruit that resemble blueberries. They grow on blackthorn trees and are in season from October to November.
This chutney is lovely served with cold meats or cheese, or as an accompaniment to a ploughman’s lunch.
This sloe chutney recipe is the perfect way to use up those last few sloes from the hedgerow. It makes a great gift, or a delicious addition to your own winter larder. Ingredients:
1kg of sloes 500g of onions 250g of sugar
250ml of white wine vinegar To prepare the fruit, put the sloes in a freezer bag and bash with a rolling pin until they are all broken up. This will help to release their juices.
Peel and finely chop the onions. Put everything into a large saucepan with the sugar and vinegar. Heat gently until it comes to a simmer, then turn up the heat and boil rapidly for about 30 minutes until thickened.
Remove from the heat and spoon into sterilised jars. This chutney will keep for several months – enjoy!
How to make Sloe Jelly (not Sloe Gin!)
How Do You Get the Stones Out of Sloes?
To remove the stones from sloes, you first need to freeze them. This will make the process of removing the stones much easier. Once they are frozen, place them in a bowl and use a fork or your fingers to remove the stones.
You may need to thaw the fruit slightly if it is too hard to work with when frozen.
What Can Be Made from Sloes?
Sloes are the fruit of the blackthorn bush, and have a similar taste to damsons. They can be used to make sloe gin, as well as being used in jams, pies and crumbles. Sloe gin is made by steeping the fruit in gin for several months.
This produces a ruby-red liqueur which is sweet and tart. Sloe jam can be made by cooking the fruit with sugar until it forms a thick syrup. This can then be spread on toast or used in baking.
Pies and crumbles made with sloes are usually served with custard or cream. The sharp flavour of the fruit goes well with rich, creamy desserts. Sloes can also be added to red wine to create a fruity, winter-warming drink.
What Does Sloe Taste Like?
Sloeberries are small, tart and juicy fruits that have a similar taste to almonds. The skin of the fruit is thin and delicate, so it’s important to handle them with care. When eaten fresh, sloe berries can be used in pies or tarts, or added to jams and chutneys.
They can also be used to make liqueurs and wines.
Can You Eat Raw Sloe Berries?
Sloe berries are small, dark blue fruit that grow on blackthorn bushes. They are extremely tart and bitter when eaten raw and are usually only used for making jam, jelly, or liqueur. However, some people do enjoy eating them raw if they can get past the intense flavor.
If you do decide to eat raw sloe berries, make sure to wash them thoroughly first as they can contain harmful toxins.
Sloes are a type of fruit that is closely related to plums. They have a tart, acidic flavor that is often used in jams and other preserves. Sloes can also be used in savory dishes, such as game birds or pork.
Here are some recipes that showcase the versatility of this delicious fruit: Sloe Gin Fizz Ingredients:
1½ oz sloe gin ¾ oz fresh lemon juice ¾ oz simple syrup
Club soda Lemon twist (for garnish) Preparation: Combine sloe gin, lemon juice, and simple syrup in a shaker filled with ice.
Shake well and strain into a Collins glass filled with ice. Top off with club soda and garnish with a lemon twist.
Sloe jelly is a preserve made from the fruit of the blackthorn bush. It has a deep purple color and a tart, fruity flavor. Sloe jelly can be used in many ways, including as a spread for toast or on top of ice cream.
It is also a popular ingredient in cocktails, such as the sloe gin fizz.
Gin-Soaked Sloe Chutney Recipe
This chutney recipe is the perfect way to use up sloe berries, and makes a delicious addition to any cheese board. Sloe berries are in season from October to December, so now is the perfect time to make this chutney. Ingredients:
200g sloe berries 100ml gin 100g sugar
1 onion, peeled and finely chopped 1 garlic clove, peeled and finely chopped ½ teaspoon ground ginger
¼ teaspoon ground allspice ½ tablespoon cider vinegar Directions:
1. Place the sloeberries in a large saucepan with the gin. Heat gently until the berries start to soften and release their juice. 2. Add the sugar, onion, garlic, ginger, allspice and cider vinegar.
Stir gently until the sugar has dissolved. 3. Increase the heat and bring to a boil. Cook for 10 minutes, or until thickened.
4. Remove from the heat and allow to cool slightly before spooning into sterilised jars.*
This sloe chutney recipe is the perfect way to use up sloes picked from hedgerows. Sloes are a small, tart fruit that are related to plums. This chutney recipe has a lovely balance of sweet and sour flavors, with a little bit of heat from the chili pepper.
It’s perfect served with cold meats or cheeses, or as part of a picnic spread.