Cranachan with Fresh Raspberries reminds me of a parfait. It is very filling, wonderful taste and easy to make. A great taste of Scotland!
The Old Course at St Andrews is one of the oldest golf courses in the world, a public course over common land in St Andrews, Fife, Scotland. It is held in trust by The St Andrews Links Trust under an act of Parliament. The Royal and Ancient Golf Club of St Andrews club house sits adjacent to the first tee, although it is but one of many clubs that have playing privileges on the course, along with the general public.
The Old Course at St Andrews is considered by many to be the “home of golf” because the sport was first played on the Links at St Andrews in the early 1400s.
The Open Championship on the Old Course at St Andrews for a record 29th time.
I always the love The Open for lots of reasons. First, it starts very early in the morning here in the eastern time zone. So when I get up at six, and start working, live tv coverage is already on. Second, the links style of the course is completely different from in the US. Third, I love watching the play in heavy wind, 50 degrees and rainy in mid July. Fourth, I love the BBC broadcasters and how they talk about the game.
My neighbor brought me a gift of 2 gallons of fresh raspberries. So when I was looking for a new recipe to make with this gift, I decided to search for Scottish desserts with raspberries. Not an easy task, but what I found was very interesting and could not wait to make it. The dessert is called a Cranachan.
Cranachan (Scottish Gaelic: Crannachan pronounced [ˈkʰɾan̪ˠəxan]) is a traditional Scottish dessert. In modern times it is usually made from a mixture of whipped cream, whisky, honey and fresh raspberries, with toasted oatmeal soaked overnight in a little bit of whisky.
A traditional way to serve cranachan is to bring dishes of each ingredient to the table so that each person can assemble their dessert to taste. Tall dessert glasses are also of typical presentation.
It was originally a summer dish and often consumed around harvest time but is now more likely to be served all year round and on special occasions. Courtesy Wikipedia
Cranachan with Fresh Raspberries is a great looking dish inspired by The Open and thanks to my wonderful neighbor Lindsey for dropping off the gift of fresh picked raspberries. When someone gives me fresh fruits and vegetables I always give back by making them a dish using what they gave me. This dish did not use many of her raspberries so I will be making another dish to share with her family.
Cranachan with Fresh Raspberries reminds me of a parfait. It is very filling, wonderful taste and easy to make. So if your are up early this weekend make sure you catch a little of The Open and have this great dessert for breakfast. No need to worry its afternoon in Scotland.
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- 3 tbsp oatmeal
- 1 1/2 cups fresh raspberries
- 1 tsp sugar
- 2 cups heavy cream (the original recipe calls for double cream hard to find in the US)
- 2 tbsp honey
- 2 tbsp whisky to taste, divided
- 2 tbsp Rodelle vanilla extract divided
- Toast oatmeal in pan over medium heat stirring often until it smells rich and nutty. It will not darken quickly, so use your sense of smell to tell you when it is nutty enough.
- Cool the oatmeal.
- When cool stir in 1 tablespoon whisky and 1 tablespoon vanilla. Cover and chill for at least 4-5 hours or overnight.
- Using 1/2 cup raspberries make a purée by crushing half the fruit and sieving.
- Sweeten this to taste with a little sugar.
- Whisk the heavy cream until just set.
- Stir in the honey, whisky and vanilla, trying not to over-whip the cream. Taste the mix and add more of either if you feel the need.
- Stir in the oatmeal and whisk lightly until the mixture is just firm.
- Alternate layers of the cream with the remaining whole raspberries and purée in 4 serving dishes.
- Allow to chill slightly before eating.
Original recipe calls for medium or steel-cut oats. I used regular oats.
Original recipe does not tell you to soak the oats but I my research says they need to be soaked
Original recipe call for Double Cream. I used heavy cream (easier to find in the US) Double cream has a slighlty higher milk fat content.
I added vanilla to the whiskey to tone down the strong flavor. Turned out great.
Original recipe from Good Food magazine, July 2010
Please join me and bring your recipes and DIY projects to Throwback Thursday’s! with my co-hosts Alli @ Tornadough Alli, Meaghan @ 4 Sons ‘R’ Us and Mollie @ The Frugal Hausfrau
I also will be bringing Cranachan with Fresh Raspberries to Freedom Fridays, Friday Favorites, Fiesta Friday, Weekend Potluck, What’s Cooking Wednesdays. Checkout my Link Parties Page for other great places to find new recipes.
Sockmonkey's Kitchen says
First off, I want a neighbor who gifts gallons of raspberries. =0)
Now on to the deliciousness of Cranachan… holy cow! That looks so tasty! I can imagine the scent of the oatmeal wafting through the kitchen as it toasts…. yum!
Quinn Caudill says
I was shocked and very excited to get the raspberries. Yes the toasted oats smelled great. Thanks for stopping by.
Linda says
Looks delicious! 🙂
Quinn Caudill says
It was very good and easy. Thanks for stopping by.
Kaila says
What a tasty treat to have while watching the Open. Looks delicious and sweet. Thanks for sharing, and happy FF! 😀
Dini @ The Flavor Bender says
Fantastic dessert! It looks simple to make but sounds delicious!!
How lucky are you to get raspberries from your neighbour? I wish I had neighbours like that! 🙂
Happy Fiesta Friday! 🙂
love in the kitchen says
I’m so glad you made this! I was looking at a recipe for cranachan on the BBC Good Food site and thinking it was well worth a try. You’ve convinced me!
Sherry says
This looks wonderful. I wish someone would leave me a gallon of raspberries. Thanks for sharing at Funtastic Friday:-)
petra08 says
Cranachan, I have never heard of it and what a mighty dessert! 🙂 Your neighbour sounds lovely, 2 gallons of fresh raspberries is a lovely gift! Thank you for joining Fiesta Friday! 🙂
anitafowler says
This recipe looks so delicious! Hi, I’m Anita visiting from Pin Junkie Pin Party.
Quinn Caudill says
HI Anita Thanks for visiting. Please sign up to receive my newsletter and I will see you Pin Junkie Pin Party