The Cranberry from the glass to the plate
One bottle, two possibilities.
Our Cranberry will not leave you indifferent.
Its dazzling red color, its fluid texture will appeal to you, its vivacity and its acidity will seduce you.
You can taste our cranberry alone or to wake up a discreet sparkling water; or you can have fun and cook with it.
From cocktails to recipes, our tasting juices will always have a privileged role at your table.
Here is our Tasting menu to be made with a single bottle of our cranberry juice.
COCKTAIL : le Cointreaupolitain
3 cl juice Cranberry Alain Milliat
5 cl of Cointreau
2 cl of citron jus
Lots of ice cubes
1 splash of sparkling water
In a shaker, pour the ice cubes and the various ingredients.
Pour into a chilled glass and finish with a splash of sparkling water.
Enjoy a sip of this fresh and urban cocktail, put on your apron, grab your bottle Cranberry thus started and heading to Greece with our recipe for the famous souvlaki chicken skewers!
DISH: Souvlaki chicken skewers
(For 4 people)
330g free-range chicken fillets
For the pickle:
60ml juice Cranberry Alain Milliat
28g of maple syrup
10 tarragon leaves.
For the reduction:
60ml of cranberry juice
28g of maple syrup
2 tablespoons soy sauce
1 bunch of fresh tarragon
A few picks or sticks
Preparation: 1 night rest
Cut the fillets into small pieces.
Put them in a salad bowl with the cranberry juice and maple syrup.
Add the tarragon leaves.
Mix and marinate in the fridge overnight.
Mount the skewers on sticks. Keep them cool.
Pour the marinade into a saucepan. Add the rest of the ingredients and reduce to high then medium heat for about 12 minutes. The sauce should be thick and have reduced by a third.
Preheat the oven to 180°C.
Heat a frying pan with a tablespoon of sunflower oil.
When the pan is hot, brown the skewers on each side until all sides are golden brown.
Using a brush, coat the skewers with the reduction coat the skewers with the reduced sauce and bake for 5 minutes under the grill (or on the barbecue), turning the skewers halfway through.
When ready to serve, sprinkle with fresh tarragon leaves.
Salt with fleur de sel and pepper.
Enjoy your meal.