The Signé Local Difference
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Maple Pepper Jelly
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MAIL CHAMPLAIN
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A maple jelly with peppers and a bold taste that goes with cheese, rillettes and terrines. Once liquefied, it turns into a sauce for egg rolls and all kinds of bites.
Blanc par Rouge, a company based in Thetford Mines, in Chaudière-Appalaches, makes it with organic maple syrup. The maker describes it as gluten-free.
Format: 125 ml glass jar.
Ingredients: sugars (organic maple syrup), vinegar, peppers, carrageenan.
Serving suggestion: spoon it over a brie melted in the oven, serve it as an appetizer on a cracker with brie or goat cheese, or with a platter of dry sausage, charcuterie, rillettes or terrines. Once liquefied, it makes a sauce for egg rolls and other Asian bites.
Storage: refrigerate after opening.
Origin: company based in Thetford Mines, in Chaudière-Appalaches.
The Signé Local Difference
We've explored Quebec to unite the finest local flavors in one box. It's more than a gift: it's a journey, perfectly curated for you.
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