Pokeweed? I've heard that you can make a certain jam out of it but only after some kind of extended boiling process to remove the toxins....I'll pass.

Staghorn sumac and poison sumac don't look anything alike. Well, they look a little alike, but the berrie clusters are impossible to mistake. Staghorn Sumac's fruit is in season in late summer through early fall and if you crush them or boil them, you get a sour/tannic red liquid that, like pokeweed, stains most anything it touches. I'm not sure if this is the same kind of sumac that is used in middle eastern cooking, but I'm sure it's similar (I'm aware of a smooth skinned variety of staghorn sumac as well).

Anyway, I grabbed 5 medium "horns" of sumac, boiled them for 10 minutes in a cup of water and ended up with a dark purplish red sumac concentrate. It was extremely tart with an intense tannic mouthfeel and a vaguely lemony taste. Taste impressions after mixing says, it's just what this local sweet cider maker's blend needed to give it some more interest.

I'll let you know in a month or so.