Sloe Sloe Quince Quince Sloe Chutney
There seemed to be a lot of sloes left in the hedgerows this year and since I just couldn't drink any more sloe gin without becoming a nuisance I thought I'd take the opportunity to make a chutney. Sloes add a rich colour and a very sharp fruitiness to chutneys. Since quinces are also in season it seemed a good idea to combine the two things especially since I'd just got hold of some Berzycki quinces. (I had some spare quince which I added to pork braised in perry and that was rather tasty too). I used 300 g of sloe pulp in this chutney but you need at least twice the weight of sloes to produce that amount of pulp – in fact I picked about 640 g of sloes. All you do is wash the sloes, put them in a pan and heat them very gently until they break down. If you do this gently enough, you shouldn't need to add any water, although a little will do no harm. You will need to stir frequently, though. Strain the sloes through a fine sieve and you will have a brightly-coloured,...