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 before boredom sets in. 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.
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.
Put the fat, gin filled berries into a container and mix in 100g sugar (per 1kg berries). Pour in a bottle of wine and leave to mingle for three months. Once the soaking is complete, add 200ml of brandy and leave for another month. Wonderful sloe port should await. I’m looking forward to trying mine at the end of March.
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 something I would have been happy to drink. Only time will tell.
To find out what the sloe port turned out like you can find the taste test here.