Luscious sloe gin will inevitably result in spare berries when sloes and gin are separated. There is only so much sloe chocolate you can eat and extra sloe gin you can make. I was informed by a kind friend that sloe port was worth a try but receptacles were thin on the ground. Fortunately my Granny had given me a Rumtopf a while back which was perfect for transforming my gin soaked berries into deep red port.
This port takes around four months from start to finish and it really is worth the wait. Depending on when you pick the sloes, make the gin and start the port the whole process can take six months or more but you end up with something rather special.
Top Tips
First and foremost separate the gin from the berries. Not as easy as it sounds; one kilo of sloe berries fills a much larger space than the average sieve provides. I would recommend the bath rather than the kitchen sink to help stop any escaping berries and gin. Once this task has successfully been completed, make the sloe port.
When making my sloe gin I ignored the advice to use cheap gin. I’ve tried sloe gin using cheap gin and nicer gin and it does seem to make a difference. I applied the same rule to the port; I used wine I would have been happy to drink.
Variations
Sloe port is a brilliant way to use up leftover sloe berries and makes something a little different. If you want to use the sloe berries another way, you can simply add more gin and sugar and make another batch of sloe gin.
Homemade Sloe Port
Use leftover sloe berries from making sloe gin to make a batch of rich 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!
Notes
Use a red wine and a brandy that you would be happy to drink. Not the cheapest, nor the most expensive.
To find out what the sloe port turned out like you can find the taste test here. It also makes a fantastic sloe port jelly to serve with cheese.
After the sloes have been decanted from the port, they can be used again to make some sloe chocolate truffles.
Pin my Sloe Port recipe for later!
Great idea – I’ve done something similar using cider in the past but your method sounds better to me.
I’ve been making sloe cider for years: Add another bag of sugar to your demijohn of sloes that you’ve used for your sloe gin, add cider that is at least 5% (The stronger the better to avoid a secondary fermentation) agitate occasionally, use an airlock otherwise the gas from the cider will pop the cork, leave for approx 3 to 4 months, decant and bottle up. Use as a mixer as you would with Pimm’s and lemonade steeped with fruit to make a nice long Summer drink that simply slides down at summer BBQs It’s become known in our house hold as “Sloe Zlider”…. (If you don’t want the sweetness of the lemonade, substitute with sparkling water). Steep the fruit/sliced strawberries/cucumber/lemon/orange & mint in the sloe cider at room temperature for an hour or so and add the chilled lemonade/sparkling water, 50/50 or to taste, just before you serve.
This sounds great!
Do you use port or red wine
You use red wine first, then brandy later to make the sloe port, quantities are in the recipe above.
I’ve never made sloe gin, as I really just don’t drink enough spirits. But I do drink a lot of port. I foresee some sloe gathering in eight months time!
I don’t think we have these berries over here but that looks like a great transformation and how not to throw away ingredients.
Certainly would like to give a try to this lovely drink.
Now you’ve got me wishing I still had a Rumtopf! We used to have one when we were in Germany (and we did use it for making the real thing), but it got broken in our move back to the UK. Still miss it.
When I make the Sloe Gin I usually throw away the sloes, because I reckon that most of their flavour must have come out, but your technique suggests not. Must try it in the Autumn. Sounds like good use of a “waste product”, but what will you do with the delicious Port-soaked sloes when the time comes???
Great idea! Very interesting post!
Hi there, I started to make this recipe a few days ago but realised the lidded container I was using wasn’t properly sealed, so I have transferred it to a better sealed container but I am worried all is lost? Will it be ok or has it been left too long without being properly sealed to use it? Thanks!
I am not sure. I think the taste might be affected because it was exposed to more air than it would have been. Perhaps give it a taste and see what you think.
Hey people, just a pedant here, but sloes are not a berry, they are a drupe. They have a stone in the centre like cherries, plums apricots. Tell your friends!
Great idea and totally new to me. I’d be struggling with the 3 month wait ‘though…. A. 🙂
Great idea. I am sure using better quality gin must make a difference. This is all new to me. Very interesting.
The better the quality of ingredients the better the quality of the end product. I made some sloe brandy using what I later found out was a very expensive bottle of cognac; it was the best sloe product I’ve ever made.
Oho! That sounds like a great idea 🙂
Thank you for letting me know that they are drupes, berries seemed like the best name for them because of their size!
Hi, This sounds great, as I’ve just started off some Sloe Brandy, you say use a bottle of wine, would that be Red or White wine?
Hi Brian. I used red wine, I expect it would work with white wine too, could be worth a try!
I add 5 or 6 drops of almond essence when I make my sloe port.
Hi I love picking slows, making slow gin putting into small wine bottles , reusing the slows to add red wine caster sugar, put back in cupboard and wait 3weeks add Brandy I guess it but it should be quarter of a mug. Leave to mix for another month. Enjoy.Or put into empty small bottles of wine write slow port on labor and date and hand around to friends but keep some for your self. It will be good for next Christmas but if you can’t leave it until then enjoy. Happy New year everone.
No go for the cheapest gin you can get hold of to get the best results
Cheap gin does give good results but I prefer to use a decent gin, not one that’s too expensive as you’ll lose the lovely botanicals.
Brilliant post thankyou! Would the port be good left longer? I only drink it at Christmas. Thanks
I haven’t left it longer so I’m not quite sure. I think you would need to decant it from the sloes if you wanted to keep it for a little while.
what can go wrong with my sloe port if i added the brandy straight away with the red wine??
I don’t think it would be quite as flavourful if you added it too soon.
I have always added the brandy with the red wine and the results have always been good.
Would you rinse the sloes before adding the wine? As in would the traces of leftover gin in/on the berries not give any off flavours to the port? Also, does the dryness of the wine make any difference? Struggling to find any cheap-ish sweet wine in shops. Thanks!
Hi Anton. No I didn’t wash the sloes before adding them, they were fine to use. I just used a red wine, not a sweet one. Because you add sugar anyway it doesn’t need to be a sweet wine.