Jellied staghorn sumac

Red that sticks but does good to the throat.

In the past, the red fruits of the sumac, called Drupes, were used for coughing, by preparing syrups, lemonades or jellies. Now it is used as a accompaniment to venison and Brie-type cheese.

Try the recipe for the sumac Jelly chicken. Brown a chicken cut into pieces and two French shallots in oil. Add two cloves of garlic, two crushed tomatoes, 15 cl of dry white wine. Brush with sumac jelly and add salt and pepper. Let boil for five minutes and cook for fifteen minutes in cover, then bind with 15 cl of cream at 35%. You can also try this recipe with rabbit.

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Ingredients Staghorn sumac juice, organic sugar, natural concentrated lemon juice, pectin
Region Laurentides
Size 190 ml

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Jellied staghorn sumac

Jellied staghorn sumac

Red that sticks but does good to the throat.

In the past, the red fruits of the sumac, called Drupes, were used for coughing, by preparing syrups, lemonades or jellies. Now it is used as a accompaniment to venison and Brie-type cheese.

Try the recipe for the sumac Jelly chicken. Brown a chicken cut into pieces and two French shallots in oil. Add two cloves of garlic, two crushed tomatoes, 15 cl of dry white wine. Brush with sumac jelly and add salt and pepper. Let boil for five minutes and cook for fifteen minutes in cover, then bind with 15 cl of cream at 35%. You can also try this recipe with rabbit.

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