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    St. Dalfour

Dinner, Lunch

Cranberry and Blueberry Seafood Sauce

This sauce goes particularly well with prawns; it is also delicious with grilled salmon and if you can indulge yourself try it with crab and lobster. I like this sauce really lemony so sometimes I use the juice of a whole lemon depending on the size.

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  • 1 jar St. Dalfour Cranberry and Blueberry Spread
  • 4 tablespoon Mayonnaise
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Salt
  • Freshly cracked black pepper
  • 1 tablespoon fresh flat-leaf parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped


Combine all the ingredients together and refrigerate for at least an hour before serving.

The sauce will keep in a refrigerator for 3-4 days.