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?
Amanda is a co-founder of Food52.
How about as a marinade if blended with complementary flavors? Or as a base for a spiced chutney?
Please enter a valid email address.
Well played. You deserve a cookie.
By way of its staple protein sources: pulses!
5 Indian Pulse Recipes
About French Country Cooking
What Grocery Staple Makes a Cameo in 'Carrie'?
Smarter Party Prep
Recipe of the Day
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.