Port and Sloe Gin Production

Most of the sloes had gone by the time we got our foraging heads on. We had to endure multiple blackthorn puncture wounds in order to get deep enough into the hedgerow to secure some berries that the birds had missed.

I still bear the scars from that day and the experience has left me wanting to squeeze the very marrow from my hard won sloes.

20131222-163812.jpgThey initially went into bottles for the traditional sloe gin but now two months later I am decanting the gin and don’t feel the sloes have reached the end of their useful lives.

Thankfully Permaculture magazine has provided me with the perfect recipe for semi-sozzled sloes. Sloe Port.

I bundled an approximate dollop of sugar and healthy slug of cognac into the drained bottle of gin soaked sloes and topped up with a bottle of bargain basement merlot. In a couple of months I should be rewarded with a very interesting bottle of port.

Either that or a bottle of pink salad vinegar.

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The Importance of Labels

Salmon and Rhubarb JamWe ran out of tartare sauce today.

I don’t know what you are supposed to do in that situation. If I run out of lager I’ll substitute a bottle of Merlot but I don’t have a ready made substitute for tartare sauce.

With salmon on the plate, I had to think on my feet and I went down the chutney route.

I raided the fridge where all the unlabelled, half-eaten jars reside.

I polished off the last remnants of the best beetroot relish ever! And then experimented with the unknown – the small gifted jars that either came from my family or the in-laws. The distinction is important. Lynn’s family do jams. Mine do sour chutneys and marmalade.

Neither family do labels though.

In the end I “enjoyed” salmon with rhubarb jam.

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