A lovely way to use leftover sloes and rosehips from sloe gin - double macerated into port.
Prep: 45 mins
Cook: 35 mins
Rosehip, Sloe, Blackthorn, Pine
Ingredients
500g sloes and rosehips (combined)
50g sugar
1 bottle red wine
Method
Put approx 500g combined leftover sloes and rosehips into a container with 50g sugar. Pour a bottle of red wine over them. Shake well until sugar dissolves. Stir every few days. Leave for a month and a half in a cupboard. Taste, filter and bottle. Makes a lovely port-style drink.