Editors' Picks

Raspberry and Honey Cranachan

August 19, 2011

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.

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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

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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Amanda Hesser

Written by: Amanda Hesser

Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including "Cooking for Mr. Latte" and "The Essential New York Times Cookbook." I played myself in "Julie & Julia" -- hope you didn't blink, or you may have missed the scene! I live in Brooklyn with my husband, Tad, and twins, Walker and Addison.


wellbraised September 4, 2011
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!
Lauren H. August 21, 2011
I made this a couple of years ago for Burns Night--definitely the best part of the meal!
fayehess August 20, 2011
love. I made my oats into oat praline tuilles and crumbled those in.
Amanda H. August 20, 2011
Nice twist!
fayehess August 20, 2011
This is what I have for breakfast. minus the whiskey and whole fat yogurt for the whipped cream, but I may make some changes..
MrsBeeton August 20, 2011
My oh my oh my. This was perfect. We used maple syrup instead of honey, Vermonters that we are. Oh, and Jameson's.
Amanda H. August 20, 2011
Like the local touch.
la D. August 19, 2011
I love everything River Cottage and it's great to see you make a cranachan here. Your raspberry version looks delicious.
Amanda H. August 20, 2011
drbabs August 19, 2011
This is generally what I have for breakfast every day (with yogurt instead of whipped cream) except of course for the whisky.
Amanda H. August 20, 2011
I feel like this is what I should be having for breakfast every day.
wssmom August 19, 2011
BlueKaleRoad August 19, 2011
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. :)
Amanda H. August 20, 2011
Hope you enjoyed it!