Sloe waltz

Sloes are unbelievably early this year, and today I took the bus out to Aldeburgh and picked 8lbs from theblackthorn bushes along the old railway line. Very productive.

And here they are, in a magical, mystical blue bag.

And HERE is the recipe I use to turn them into:

Cro's Curiously Fine Sloe Gin

1) For every 300g of ripe sloes you need 150g sugar and 500ml of gin - the cheapest possible is all you need (Lidl/Aldi highly recommended)

2) Wash sloes to remove insecks, stray leaves, other detritus

3) If there has been no frost you can either
i) prick each sloe over with a skewer
ii) put sloes in the freezer overnight. (The second option is much easier)

4) Put sloes in suitable wide-necked container with screwtop - clear glass for preference. The wide neck is just for ease of getting sloes in or out. A pickling vinegar jar, for example, is ideal. Add sugar. Screw top. Shake. Leave for an hour or two for sugar and sloes to become a bit better acquainted.

5) Add gin. Shake vigorously.

6) Leave for a while (at LEAST 3 months), shaking every 2/3 days at first and then every week until all the sugar is absorbed.

7) When finally required, strain through muslin and bottle, and think of uses for the gin-soaked sloes, which are TOUGH.

Most of the good ideas that come to mind are not good in practice. Tragically they make poor additions to mincemeat and to Christmas cake and Christmas pudding. This year I may try to add them to chutney (wicked waste makes woeful want). Or I might bin em.
Erk.

8) If you make your sloe gin now it will taste delicious at Christmas. If you have the self-control to leave it until NEXT Christmas it will be even better - and the Christmas after, aahh.

Of course there are SO MANY sloes around at the moment you could be prudent and just make 3 times as much as you need and solve the problem in one fell swoop

A Word of Warning: Some misguided people suggest you add spices like cinnamon and nutmeg to 'improve' the flavour, but I tell you they are offering BAD advice to LURE you onto FAULTY PATHS of DISILLUSIONMENT...