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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.

Cointreaupolitain et souvlakis avec le Cranberry Alain Milliat 
 
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
 
Per person
 
5 cl of Cointreau 
2 cl of citron jus
Lots of ice cubes
1 splash of sparkling water
Cointreaupolitain avec le Cranberry Alain Milliat 
In a shaker, pour the ice cubes and the various ingredients.
Shakez.
Pour into a chilled glass and finish with a splash of sparkling water.
Health ! 

Cointreaupolitain avec le Cranberry Alain Milliat

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! 

Souvlaki sauce Cranberry Alain Milliat

 

DISH: Souvlaki chicken skewers
Ingredients

(For 4 people)

330g free-range chicken fillets
 
For the pickle:
28g of maple syrup
10 tarragon leaves.
 
For the reduction:
The marinade 
60ml of cranberry juice
28g of maple syrup
2 tablespoons soy sauce
 
For dressing:
1 bunch of fresh tarragon
Sunflower oil
this
pepper 

A few picks or sticks

 

Preparation: 1 night rest 
Souvlaki sauce Cranberry Alain Milliat
 
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.
Souvlaki sauce Cranberry Alain Milliat 
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.
Souvlaki sauce Cranberry Alain Milliat
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.
 Souvlaki sauce Cranberry Alain Milliat
When ready to serve, sprinkle with fresh tarragon leaves. 
Salt with fleur de sel and pepper.
Enjoy your meal.
Souvlaki sauce Cranberry Alain Milliat
 

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