06/09/2026
Lets chat about Sloes yes they are ready and if you wait for a frost your not going to get any. So get iut doors and pick away. Once your picked the sloes wash prick and pop into the freezer why because it helps breakdown the cells and makes these bullets easier to work with. Also reduces the bitterness within the fruit itself.
Hopefully youe all.have a sloe gin recipe but do you have a sloe ketchup recipe? Well here is one for you all enjoy 😉 Happy picking peeps x
Ingredients
- 300 g sloes, pricked or lightly crushed
- 2 medium tomatoes, chopped
- 1 red onion, diced
- 2 garlic cloves, sliced
- 150 ml red w**e (a fruity one works best)
- 100 ml red w**e vinegar
- 120–150 g sugar (white or golden)
- 1 tsp cumin seeds, toasted
- ½ tsp ground cumin
- ½ tsp smoked paprika (optional but gorgeous)
- ½ tsp black pepper
- ½ tsp salt
- 1 small cinnamon stick
- 1 bay leaf
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Method
1. Extract the sloe flavour
Add sloes, tomatoes, onion, garlic, red w**e and cinnamon to a pan.
Simmer 20–25 minutes until everything is soft and the sloes have given up their colour and tannin.
2. Strain out stones
Press through a sieve or food mill to remove sloe stones and skins.
Return the smooth pulp to the pan.
3. Build the ketchup base
Add sugar, red w**e vinegar, toasted cumin seeds, ground cumin, smoked paprika, bay, salt and pepper.
4. Reduce to ketchup consistency
Simmer 20–30 minutes until glossy, thick and spoon‑coating.
Taste: adjust sugar for balance, vinegar for brightness, cumin for warmth.
5. Finish & bottle
Remove bay and cinnamon.
Blend for extra smoothness if you like.
Jar hot into sterilised bottles.
