Boil the sloes covered with water and drain on a sieve (steaming tray).
Clear wine vinegar and sugar by skimming and add cinnamon and cloves. Bring everything together with sloes to a boil.
Remove the fruit from the liquid with a slotted spoon and fill into glasses. Now boil the sugar-vinegar mixture until it becomes viscous and pour it over the fruit. When cool, seal jars. Usage: As an accompaniment to meat dishes, exceptional with game.