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Blueberries served with meat isn't a new idea. Native Americans had been enjoying ham and turkey with berries long before the Mayflower came to America.

Savory Blueberry Sauce

2 tablespoons chopped shallots or onions
2 tablespoons butter or margarine
2 tablespoons flour
1/2 teaspoon dried thyme, crushed
1/4 teaspoon dried rosemary, crushed
1/2 cup each: dry red wine and water
1 (16.5-ounce) can Oregon Blueberries, drained

1. Saute shallots in butter in small saucepan
2. Add flour and herbs; cook and stir until mixture bubbles and thickens. Gradually add wine and water; stir in blueberries. Cook and stir until mixture thickens and boils; simmer 2 minutes.

Makes 2 1/2 cups.