Cranberry and Blueberry Seafood Sauce

Ingredients:

  • 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

Method:

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

Sauce will keep in refrigerator for 3-4 days.

Note: 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.

Our Chef, Rena patten

Rena comes from a Mediterranean background and from a very young age has enjoyed cooking a variety of dishes from the region. Following in the footsteps of her mother and both grandmothers where recipes have been passed on, refined and adapted to reflect Rena's style.

She regards herself as a cook, not a chef, and her dishes reflect her passion for Greek, Italian, French and Middle Eastern cuisine.

Whilst Rena has no professional training her natural flair and understanding for good healthy produce has enabled her to produce delicious and simple home cooking.

Rena has cooked at many food shows, tantilising visitors with her quick and easy Mediterranean style dishes. Rena has published 2 books and has previously written a regular newspaper column.

Rena Patten has just published her new book Cooking With Quinoa - The Supergrain. Check web link.

Cranberry and Blueberry Seafood Sauce

Ingredients:

  • 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

Method:

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

Sauce will keep in refrigerator for 3-4 days.

Note: 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.