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Sloe Port Recipe

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  • Author: Michelle Minaar
  • Total Time: 20 minutes
  • Yield: 13 servings 1x
  • Diet: Vegan


My homemade Sloe Port is a simple recipe but the results will leave your taste buds tingling. Do you have the patience?


Units Scale
  • 450g (1lb) sloes
  • 750ml (3 cups) red wine
  • 100g (1/2 cup) caster sugar
  • 200ml (3/4 cup) brandy


  1. Tip the sloes, wine and sugar in a 1.5 liter airtight glass jar.
  2. Store the jar in a dark place and give it a shake every now and then in order to dissolve the sugar.
  3. After 3 weeks, pour in the brandy.
  4. Give it a shake and let it steep for at least 3 months but no longer than 1 year.
  5. Strain the sloes. If you used them for the first time, you can reuse them in another recipe. Otherwise discard them.
  6. Bottle the sloe port and have some whenever you see fit. Enjoy!


  • Here’s a little secret. You can reuse sloes once for another recipe like this one. E.g. If you've made Sloe Gin, you can drain the sloe and use it in this recipe. Afterwards, you will need to discard them.
  • In this recipe, you can use freshly picked sloes or reuse them from a previous recipe. If opting for the former, make sure the berries are cleaned, blemished ones discarded and stems picked out.
  • Any type of red wine will do, even the cheap stuff.
  • Prep Time: 20 minutes
  • Category: Drink
  • Method: Steep
  • Cuisine: British