Has anyone got any good recipes for sloe's?

Question

We have loads of them growing around here and apart from Sloe Gin I can not think of anything. Also can anyone give me the Italian traslation for Liver.
Thanks fro any help

Answer 1

Sloe berry Jelly

5 lbs Berries
3 ¼ lbs Sugar
1 Bottle Certo
1 Pint Water

Take the berries just ripe, wash and place in a preserving pan with 1 pint of water
Boil until tender, mashing with a wooden spoon. Strain off the juice through a fine hair sieve.
To 2 pints of juice add the sugar in a large saucepan stir and bring to the boil.
Add 1 bottle of Certo, stirring constantly, bring to a full rolling boil and boil for 30 seconds.
Remove from the heat.
Allow to cool for 1 minute, skim, pot and cover in the usual way.

Answer 2

no ive tried sloe jelly recipe and its stinking but have a wee go at this

SLOE GIN FOR CHRISTMAS
INGREDIENTS:

1LB SLOES
1 CINNAMON STICK
1LB CASTER SUGAR
GIN

Pick the sloes when they are soft and feel plump, they will be a lovely bluish grey. They should be pricked all over with a blackthorn from the bush, but a darning needle will do. Mix them with the sugar and put them in a Kilner jar with the cinnamon stick and top with gin. Cap tightly and keep for at least 3months.Turn the jar from time to time.
When ready strain carefully through muslin into clean bottle.

It improves with keeping, but is very good after just a few months for the weak willed.


PS: In August, the fruits are well formed but partially hidden by the dense leaves all around. Note the characteristic 'bloom' on the sloes. Avoid the temptation to pick in August as these notoriously bitter little berries need as much time as possible to fully ripen (hence the folklore about picking 'after the first frosts').
By the time the sloes are ready for picking, the branches will once again be bare of leaves, and the clumps of sloes will stand-out clearly against the sky. Picking late, in October or November, means the sloes will reach their maximum ripeness - and flavour.

Answer 3

Sloe wine
2 pints sloes 2 pints boiling water 1 pound loaf sugar, add boiling water to the sloes,cover and leave for 4 days,stir once or twice a day. Strain, then for each 2 pints of liquid add 1 pound loaf sugar, leave and stir again for another 4 days, bottle it after it has settled, and put cork in, don't cork tightly until it's finished 'working'

Answer 4

You can boil sloes and put them in jam and in a sloe crumble.
20 years ago, I did know the name for Liver in Italian, but I have forgotten it. Think it begins with A

Answer 5

the translation is FEGATO.
(GREAT translation site: http://ets.freetranslation.com/ )


Blackthorn
From Wikipedia, the free encyclopedia
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See also: Blackthorn, Oxfordshire the village and Blackthorn the beverage

?Blackthorn


Scientific classification
Kingdom: Plantae

Division: Magnoliophyta

Class: Magnoliopsida

Order: Rosales

Family: Rosaceae

Subfamily: Prunoideae

Genus: Prunus

Species: P. spinosa


Binomial name
Prunus spinosa
L.
The Blackthorn is a large shrub or a small tree of the genus Prunus, botanically Prunus spinosa. Its fruit is called the sloe.

The blackthorn is native to Europe, western Asia, and north Africa. The common name is derived from its dark bark and skin, and from the thorns or spines that it bears. In Ireland, a straight blackthorn stem is traditionally made into a walking stick.

It is covered in white flowers in early spring, and is often the first flowering tree in the countryside in its native regions. It bears a fruit called the sloe, which is similar to a small damson or plum, suitable for preserves, but too tart to eat; in rural England so-called sloe gin is made from them, though this is not a true gin but a liqueur. In Navarra, Spain, patxaran is a popular liqueur made with sloes. Sloes can also be made into jams and if preserved in vinegar are similar in taste to Japanese umeboshi.

Answer 6

no as they are very biter but make excellent sloe gin on the Italian liver translation its il fegato hope that helps