Wild Blueberries with Roquefort, Celery and Cumberland Sauce

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Wild Blueberries with Roquefort, Celery and Cumberland Sauce Picture


  • 2 cups of frozen Wild Blueberries
  • 1/2 cup walnuts
  • 1/2 cup Roquefort or blue cheese, crumbled
  • 1 bunch of celery
  • juice and zest of 1/2 orange and 1/2 lemon
  • 1/3 cup of ruby port
  • 1 teaspoon currant jelly (or other fruit jelly)
  • pinch of cayenne


Cumberland sauce: Combine citrus ingredients, port, jelly and cayenne in small saucepot and simmer until reduced by 1/2 or until thickened enough to coat a spoon.

Salad: Let Wild Blueberries defrost. Chop walnuts into small pieces and roast them gently in a coated pan without fat. Divide the Roquefort into bits. Clean and wash celery. Cut into 3-inch pieces. Fill celery pieces with combined mixture of Wild Blueberries, walnuts and cheese. Drizzle each filled celery piece with Cumberland Sauce.

Alternatively: Cut pieces of celery into 1/2” pieces, toss lightly with cheese, walnuts and Wild Blueberries. Drizzle with Cumberland sauce and serve as a salad on a leaf of Boston lettuce.


170 calories, 10g fat, 230mg sodium, 15g carbohydrates, 4g fiber, 4g protein

Wild Blue is Good for You!