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Sloe Port: The Taste Test

April 10, 2012 By All That I'm Eating 21 Comments

My sloe journey started on an early Autumn day when I was full of enthusiasm for making sloe gin. After rambling through the hedgerows, dodging a few rabbit holes and being careful of the thorns I had a basket rammed with sloes. I had romantic visions of sloe picking scenes but in reality it was pretty hard work. Was it worth it? Absolutely.
The sloe bushes are now in full, sweet smelling blossom and my port is ready. If you are out and about and spot a blossoming sloe bush, make a mental note to remember its location ready for picking come Autumn.
Sloe Port

My Sloe Journey

Gin – first of all the sloes were steeped in gin. This particular batch included some blackberries which have to be removed after three months to stop them turning bitter. At this point I had a litre of glorious hedgerow gin and some plump, gin filled sloes that couldn’t be simply thrown away.
Port – the berries leftover for the gin weren’t going to be wasted so they were made into sloe port.
Chocolate – once the port is finished the berries will be used again to make some sloe chocolate truffles.
 
Sloe blossom

So now I have a Rumtopf full of sloes swimming in ruby red port. The port is fantastic; a more rounded version of the sloe gin. You get the flavour of sloes, the warmth of the alcohol and the richness of red wine. There’s nothing else quite like it. I can’t wait to have some with cheese, add it to gravy for richness and put a little in a hip flask for a calm evening walk. My sloes and I have been on a magnificent adventure thus far but where can I go from here? I have a few ideas up my sleeve to ensure that the sloes are used to their full potential. Out of 2kg of sloes I have produced 3l of elixir and I don’t intend to stop there.

Other posts you might like

  • sloe gin tasting
    Sloe and Hedgerow Gin: The Taste Test
  • Homemade Sloe Port
    Sloe Port - how to use leftover sloes
  • sloe gin and elderflower
    Sloe Gin and Tonic with Elderflower and Apple

Filed Under: April, Cocktails, Drinks, Foraging, Port, Recipes By Month, Seasons, Sloe, Spring, Wine Tagged With: foraging, sloe

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Comments

  1. Matthew says

    April 10, 2012 at 20:22

    Don’t tease! What are your other ideas for sloe use?

    I remember walking in the country last autumn and being astonished and also dejected by all the hedges dripping with millions of sloes. Such a huge harvest! And yet (to my knowledge) only one very limited thing to do with ’em.

    So…? : )

    Reply
  2. Mark Willis says

    April 10, 2012 at 20:24

    A new fragrance called “Eau de Sloe”??

    Reply
  3. Elly McCausland says

    April 10, 2012 at 21:15

    Exciting! I’m going to have the first taste of my sloe gin soon. I think we both made ours around the same time – October/November ish – can’t wait to try!

    Reply
  4. Lizzy says

    April 10, 2012 at 22:08

    Oooh, this sounds marvelous! I can’t wait to see what you concoct from your sloe gin and port 🙂

    Reply
  5. Phil in the Kitchen says

    April 10, 2012 at 23:04

    Excellent – I’m really pleased that this worked out. I’ve really got to try this. First, I’ve got to work through my sloe gin backlog in time for the next crop – I’m just not drinking enough. I often add sloe gin to homemade jams – I wonder if the port would work in the same way?

    Reply
  6. mr. pineapple man says

    April 11, 2012 at 01:32

    Never tried it before!

    Reply
  7. Petra08 says

    April 11, 2012 at 07:32

    sounds amazing! I make sloe gin every year and will do sloe port this year, can’t wait! Brilliant idea! 🙂

    Reply
  8. Alice Cant Cook says

    April 11, 2012 at 08:29

    Sloe Port! What luxury.
    Sounds amazing. I really love sloe gin, a friend I used to work with always made it and we would purchase bottles from her.
    This year I bought a bottle from a shop and it was a pale imitation.

    Enjoy!

    Reply
  9. Navaneetham Krishnan says

    April 11, 2012 at 11:20

    I don’t know about sloes but it sure added knowledge to me and suppose I am discovering new recipes via blogging. Of course, a glass or two of alcohol is what I do esp during weekends.

    Reply
  10. Glyn says

    April 11, 2012 at 14:15

    Just about to decant mine and add a little brandy…… looking forward to the taste test.
    By the way, does it still count if I bought my sloe’s off the internet, they were picked by Hadrians Wall!!

    Reply
  11. Jenn Kendall says

    April 11, 2012 at 18:20

    this is so cool! i’d love to try some!

    Reply
  12. Cucina49 says

    April 11, 2012 at 18:35

    Wow, I had no idea you could make your own–that port has a gorgeous color!

    Reply
  13. Alida says

    April 11, 2012 at 19:30

    Well done on your gin. It must be very rewarding to produce something so delicious from scratch!

    Reply
  14. Marina@Picnic at Marina says

    April 12, 2012 at 03:28

    Wow, I haven’t seed sloe in so many years! Well done!

    Reply
  15. firefoodie says

    April 13, 2012 at 12:37

    Due to a complete lack of organisation I’ve had a sloe-less winter. Soooo jealous! 🙂

    Reply
  16. Jill Colonna says

    April 13, 2012 at 13:32

    Gosh, this does sound incredible. Sloe port with cheese? Wow. Somebody offered us a bottle of sloe gin a couple of years ago and we haven’t even tried it yet. Don’t even know what to do with it. Well, yes, drink it but on it’s own or with a schweppes? I’m a bit sloe on anything other than wine!

    Reply
  17. Janice says

    April 13, 2012 at 19:28

    Yes, it is hard work and the blackthorn bushes have very sharp spikes. Sloe Port sounds a great idea!

    Reply
  18. Choc Chip Uru says

    April 16, 2012 at 04:18

    You are an incredible blogger so I am very happy to award you a package of blog awards 😀
    Come check them out here: https://gobakeyourself.wordpress.com/2012/04/16/finally-back/

    Congrats!
    Choc Chip Uru

    Reply
  19. Tina says

    April 3, 2021 at 11:16

    Hello
    I’ve just strained my Sloe Gin and want to make your Sloe Port and after that the Sloe Truffles, but I only have just under 500kgs. of Sloes.Can I just half the ingrediants please?

    Reply
    • All That I'm Eating says

      April 4, 2021 at 05:47

      Hi Tina, yes it would be no problem to use half of the ingredients. Good luck with it, I hope you enjoy them!

      Reply

Trackbacks

  1. Sloe Port - how to use leftover sloes - All That I'm Eating says:
    October 14, 2016 at 15:19

    […] 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. […]

    Reply

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Hello I’m Caroline

Welcome to my site All That I’m Eating. You will find inventive recipes using seasonal and foraged ingredients as well as everyday easy meals and a few indulgent recipes too.

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