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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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?
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Well played. You deserve a cookie.
A speedy snack (or study break).
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