It’s taken me ages to find really good cranberry juice hereabouts. Most of what’s available seems to be mostly sugar, low on cranberries and even lower on taste.
So I was delighted to find a brand (Prosain) containing 100% cranberry juice at my local organic shop. Here at last was the true taste of the fruit: so tart that it’s difficult to drink just as it is. But add a splash to orange juice and it really wakes up the flavour as well as adding a rosy glow.
The only drawback is that Prosain is imported from Canada so its ethical quotient is lowered by rather a lot of air miles. As this juice is starting to become known in France as an effective remedy for cystitis and similar infections, hopefully manufacturers will soon find it cheaper to grow the berries here.
Cranberry juice can replace lemon juice in all sorts of dishes. I used it to make a dressing for this salad, where it adds piquancy to a taste combination so gentle it could almost be a dessert.
A good handful of watercress
Some salad leaves (I used red oak-leaf lettuce)
A ripe pear
1 tbs pinenuts
2 tbs sunflower oil
1 tbs cranberry juice (or lemon or lime juice)
Small pinch of salt
Wash, dry and tear up the watercress and salad leaves. Peel and stone the avocado and chop the flesh. Core the pear (no need to peel) and chop that too.
Toast the pinenuts in a cast-iron pan, stirring constantly so they don’t burn.
Put the oil, cranberry juice and salt in a small glass jar and shake well. Dress the salad with the mixture and sprinkle over the pinenuts just before serving.