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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?

asked by Chris Faithful almost 4 years ago
1 answer 512 views
Tad_and_amanda_in_the_kitchen
Amanda Hesser

Amanda is a co-founder of Food52.

added almost 4 years ago

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