Alcohol infused fruit chutney

[ChilliWhizz]

I've been making jams and chutneys for a number of years now, and having gone a bit overboard this year (in quantity) with sloe gin, blueberry vodka, and crab apple vodka (all home made) I'm rather fancying the idea of using the infused fruit (straining it tomorrow) to make some chutney... I have a few ideas on how to go about this, but a bit concerned about using vinegar (probably white wine vinegar) or boiling too much (adding muscovado) in case it messes with the alcohol...

Anyone done this or have any thoughts on it?

Cheers,

Chilli

[ChilliWhizz]

Anyone?

[TIGA84]

I think you need to get rid of the alcohol by flaming or boiling off, or it'll be too strong in flavour. You want to leave the flavour of the fruit/grape etc, but not the harshness of the alcohol.

[Jambo85]

Yeah the boiling is going to remove all the alcohol, good or bad depending on your perspective.. How about putting them in a boozy pudding? The blueberries could be great.

Also I trust you're aware that sloes are 90% stone!?

[ChilliWhizz]

Hi guys, thanks for the suggestions much appreciated... Yep ditched the sloe participation earlier, started on stone removal but it was too much work.... I'm going to make a fruit chutney with usual ingredients and spices and then add the infused fruit (crab apple and blueberry) immediately after the boiling process I have another jar of blueberry vodka, and when that's ready I'm going to make a boozy cheesecake with the infused fruit... thanks again fellas,

Chilli

[Gretchen]

Using the Sloes in some melted dark chocolate is good if you haven’t binned them all.

[Mobile Chicane]

I would do it the other way round and add spirit to an existing jam or chutney. Pretty much anything will go with marmalade - even gin.

I think you will struggle with the setting point if using alcohol infused fruit to make jam.