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Cranachan – a traditional Scottish recipe of fresh raspberries, whipped cream, oatmeal, and Scotch whisky.
You might think it strange, but I try to limit my interests. Seriously. Why? Well, I have a bit of an obsessive personality. If I become really interested in something, I’m not just curious. I’m obsessed. Completely.
Take Outlander for instance. When the series started showing on Starz, I had never read the books but I thought the previews looked interesting and decided to watch the first show. Within 10 minutes I was hooked. Obsessed. Captivated to the point that I arranged my week so that nothing could possibly interfere with my watching the next episode at 9:00 on Saturday evenings.
Since the series began, I’ve read all eight books six times each plus all the Lord John series and all the related short stories. I read and study Scottish culture, history, and lore. I’ve purchased Scottish cookbooks. And I was not satisfied until I actually went to Scotland and walked Drumossie Moor where the Battle of Culloden took place. It is a part of my heritage after all. Both mine and BeeBop’s.
Outlander author Diana Gabaldon is a master storyteller and Ron D. Moore has done a masterful job of translating her books to the screen. The locations are breathtaking and the casting couldn’t be more right. Also, the costuming! Oh, my goodness…those guys in kilts get me every time and the ladies’ dresses make me want to travel through the stones to get there myself.
To say that I’m excited about the upcoming return of Outlander for the fifth season would be a bit of an understatement. I feel like a child waiting for Christmas Eve. Oh, the anticipation!
So to celebrate a little bit, I thought I’d share with you a traditional Scottish recipe, Cranachan. It’s very simple to make and quite delicious, especially with the tot of good Scottish whisky included. I’ve also shared links to several more traditional Scottish recipes at the end of the post. Hope you enjoy!
How to Make Cranachan
Spread the oatmeal in a single layer on a baking sheet and toast under the broiler just until it begins to turn a golden brown color. Remove from the oven and let cool.
Sprinkle the raspberries with the sugar and let sit for 10-15 minutes.
Whip the heavy cream to soft peaks. Stir in the honey and whisky. Stir in the cooled oatmeal.
Using individual serving dishes or one large bowl, alternate layers of the cream and sweetened raspberries. Drizzle with additional honey and whisky if desired.
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- 2 tablespoons rolled oats
- 12 ounces fresh raspberries
- 1 teaspoon sugar
- 1 ½ cups heavy whipping cream
- 2 tablespoons honey
- 3 tablespoons Scotch whisky
- Spread the oatmeal in a single layer on a baking sheet and toast under the broiler just until it begins to turn a golden brown color. Remove from the oven and let cool.
- Sprinkle the raspberries with the sugar and let sit for 10-15 minutes.
- Whip the heavy cream to soft peaks. Stir in the honey and whisky. Stir in the cooled oatmeal.
- Alternate layers of the cream and sweetened raspberries. Drizzle with additional honey and whisky if desired.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.