Cooking From Every Angle

Raspberry and Honey Cranachan

By • August 19, 2011 • 16 Comments

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Raspberry and Honey Cranachan

- Amanda

Just when you thought you’d mastered the oeuvre of berries and cream -- berries and whipped cream, Eton Mess, strawberry shortcake – along comes Scottish Cranachan. With a name like Cranachan, it wisely promises nothing. But then you notice that in among the thicket of ingredients lurks whisky, and even stranger, rolled oats. Before you know it, you’re toasting your oats and whipping cream with whisky, and violently mashing raspberries, all in the name of curiosity – of expanding your horizons. And soon enough, you end up with a berries and cream that’s rough around the edges, unapologetic for it, and even a little willful. A queen would kick it out of her palace, but you can savor it spoonful by spoonful from your very own kitchen.

Raspberry and Honey Cranachan

Adapted from River Cottage Every Day by Hugh Fearnley-Wittingstall

Serves 4

  • 1/2 cup old-fashioned rolled oats
  • 2 tablespoons whiskey (preferably scotch, or whatever whisky you have on hand)
  • 1 cup heavy cream
  • 2 cups fresh raspberries
  • 2 tablespoons heather honey (or other favorite honey)

See the full recipe (and save and print it) here.

Like this post? See Amanda's post from last week: Zucchini with Basil, Mint, and Honey

Photos by William Brinson

Comments (16)

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over 2 years ago wellbraised

This looks amazing! Almost as exciting as my first visit to a southern grocery store where I discovered you could BUY boiled custard in a bottle. Can't wait to make it!

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over 2 years ago Ecossaise

I made this a couple of years ago for Burns Night--definitely the best part of the meal!

Dinnerlist-shareyourfood-2

over 2 years ago fayehess

love. I made my oats into oat praline tuilles and crumbled those in.

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Nice twist!

Dinnerlist-shareyourfood-2

over 2 years ago fayehess

This is what I have for breakfast. minus the whiskey and whole fat yogurt for the whipped cream, but I may make some changes..

Isabella_beeton

over 2 years ago MrsBeeton

My oh my oh my. This was perfect. We used maple syrup instead of honey, Vermonters that we are. Oh, and Jameson's.

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Like the local touch.

Jess-otoole

over 2 years ago la domestique

I love everything River Cottage and it's great to see you make a cranachan here. Your raspberry version looks delicious.

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Thanks.

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

This is generally what I have for breakfast every day (with yogurt instead of whipped cream) except of course for the whisky.

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

I feel like this is what I should be having for breakfast every day.

Me

over 2 years ago wssmom

LOVE!

Fb

over 2 years ago BlueKaleRoad

Oh my, this sounds terrific. It's on the menu for tonight! I've been contemplating getting River Cottage Every Day...this may make my decision for me. :)

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Hope you enjoyed it!

3-bizcard

over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This sounds incredibly delicious, creamy and the added benefit of the oats gives it not only texture but the added health benefit. Can't forget the whisky either!!! Fantastic.

Tad_and_amanda_in_the_kitchen

over 2 years ago Amanda Hesser

Amanda is a co-founder of Food52.

Yes, don't forget the whisky. Really does add something.