Rinse the de-stemmed sloes with cold water. Dry them on paper towels and freeze them on a large tray for one night so that they lose their strong tart flavor.
Caramelize the sugar in a suitable saucepan. Extinguish with vinegar and water and make until the sugar is dissolved. Add the spices and the still frozen sloes. Bring just before boiling.
Immediately fill into preheated jars and seal.
The sloes should be consumed only after 2 months.
Before further use, separate the syrup from the fruit, boil in half and add another time to the sloes form.
Spicy sloes are suitable as an addition to game, wild fowl and duck.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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