Downeast Seafarer’s Sauce aka Blueberry Salad

This colorful side dish is one I served at my Thanksgiving meal this year, but anytime is a good time for a Blueberry Salad. I started making this for Thanksgiving several years ago at the suggestion of Dianna, the building principal at the school where I worked, because most of my family refused to eat any version of cranberry sauce. She gave me the recipe, and I have been making it ever since.

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Downeast Seafarer’s Sauce aka Blueberry Salad

2 cups blueberries
1 cup water
1/3 cup sugar
In a saucepan combine blueberries, water, and sugar. Cook over medium-high heat and bring to a boil.
Add:
1 heaping tablespoon cornstarch dissolved in 1/3 cup water
Cook over medium heat until thickened.
Remove from heat and add:
1 (20 oz.) can crushed pineapple, undrained
1 (6 oz.) package raspberry gelatin dissolved in 1 cup boiling water
Mix all ingredients and pour into mold or serving dish. (Can also be made in a 9 x 13-inch pan). Refrigerate until set.

Topping
1 (8 oz.) package cream cheese
1/3 cup sour cream or plain yogurt
1/3 cup powdered sugar

Combine cream cheese and sour cream (or yogurt) in a mixing bowl. Beat together until combined and creamy. Beat in powdered sugar until smooth. Spread over blueberry sauce as desired.

This recipe makes a lot, so it can be cut in half if you don’t need to serve a crowd. The topping can be spread over the top like a frosting, but I’ll bet you’ll tempt more guests into trying this dish if you don’t completely hide those colorful blueberries. Let some of those pretty blueberries show through and entice some of the picky eaters at your house to try a taste. My cranberry sauce haters are all converts of this appealing blueberry dish.