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I've made a batch of sloe jelly for the first time, it looks good and has set well but is so astringent it's inedible. Has anyone any ideas for its use, please?

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Tad_and_amanda_in_the_kitchen

Amanda is a co-founder of Food52.

added over 3 years ago

How about as a marinade if blended with complementary flavors? Or as a base for a spiced chutney?

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