- 1 jar St. Dalfour Cranberry and Blueberry Spread
- 4 tablespoon Mayonnaise
- Zest of 1 lemon
- Juice of 1/2 lemon
- 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.
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.