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.
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.