Cranachan is a lovely Scottish dessert with oats, raspberries, cream and whisky. Perfect for a finishing flair at a Burns Night supper for dessert. Cranachan may be difficult to pronounce, but not difficult to enjoy!
If you live in North America, you have probably never heard of cranachan, a lovely Scottish dessert.
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Edited on June 10th, 2020: Today, on Good Morning America’s IGTV, Ginger Zee, and Sam Heughan, from Outlander, made my recipe for cranachan! I’m over the moon that they chose this recipe. You can find the video clip at the bottom of the post after the recipe card.
What is Cranachan?
Cranachan is a quintessential Scottish concoction, because it combines so many ingredients that Scotland is known for: whisky, oats, heather honey and raspberries.
Another main ingredient is cream, and unfortunately for us in the US/Canada, our cranachan will never taste exactly the same as true Scottish cranachan. This mostly due to the differences in the raspberries and cream in this most renowned of Scottish desserts.
We can buy Scotch whisky with no problem, and steel cut/pinhead oats. Heather honey may be a wee bit harder to come by, but there is no way we can get our hands on anything close to the fabulous cream which Scottish cows produce. Or the incredibly delicious Scottish raspberries, which everyone in the UK covets when they are in season. (North American raspberries are more sour, and less flavorful).
On that note, after looking all around the internet and my Scottish and British cookbooks, I came up with a cranachan recipe just for us in North America, which takes into account the fact that our raspberries are just not up to par with those in Scotland. Adding sugar, honey and whisky to the crushed raspberries helps sweeten and flavor the little berries quite nicely.
There’s nothing I can do about the cream, except to suggest you buy the best quality you can get your hands on. But don’t despair–this dessert will still have everyone begging for more!
Cranachan for Burns Night dessert
January 25th is Burns Night, traditionally celebrating the famous Scottish poet, Robert Burns (or Rabbie Burns). Haggis is served with a bagpiper piping and the haggis being paraded into the dining room. Then the poem, “Address to a Haggis” is recited, hopefully by someone from Scotland to get the proper pronunciation! Cranachan is a perfect ending to this traditional meal.
I must add that in my research, I came upon a London based blog and it was “love at first site”! Please check out London Eats where you will find engaging writing, fabulous photography and more great recipes than you can shake a stick at. Oh, and I forgot to mention, the author is Scottish!
Scottish Cranachan
a recipe developed for North American ingredients makes 6 (5 oz servings)
FULL PRINTABLE RECIPE BELOW
Special equipment: whisky glasses or similar glasses
Prepare ahead of time.
The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won’t take long, so keep a close eye, as you don’t want burnt oats.
Put the oats in a bowl and cover with 1/3 cup (3 oz) of whisky. Cover and let stand overnight to soak.
The day after.
The next day, the oats will have absorbed all the whisky and look like this~
When you are ready to make the cranachan, toast the second batch of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
Now, choose a few choice raspberries to decorate the tops and set them aside.
Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we’re not making jam) :)
This is the part that is different: sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of whisky. Continue to whip until stiff peaks form. Next, fold in the whisky soaked oats.
At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don’t make it in the morning to serve for dinner).
Place a spoonful or two, to cover the bottom of the glass, of the raspberries, then add some of the cream mixture.
Next, sprinkle the cream with some of the toasted oats, then repeat the layers.
Finally, top the cranachan with the sprinkled oats and a raspberry or three.
Refrigerate until ready to eat, but take them out about 20 minutes before serving, for better flavor.
A Perfect Cranachan Specimen!
Enjoy a wee bit of Scotland, and let me know what you think of one of the most traditional Scottish desserts!
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Cranachan, A Lovely Scottish Dessert (recipe for US kitchens)
A very traditional Scottish dessert made with oats, cream, whisky and raspberries. Very delicious, if you haven't already guessed!
Ingredients
- 1/3 cup (2 oz) and 1/4 cup (1 1/2 oz) steel cut/pinhead oats (I love Hamlyn's)
- 1/3 cup (3 oz) Scotch whisky (I used Glenlivet, use a top quality brand)
- 2 cups (12 oz) fresh raspberries
- 3 tbsp Scotch whisky
- 3 tbsp organic raw honey
- 2 tsp sugar
- 2 cups of organic heavy whipping cream (it's important to use good quality cream)
Instructions
- The night before you want to make the dessert, toast 1/3 cup (2 oz) of the oats in a cast iron or very heavy pan until very lightly browned- this won't take long, so keep a close eye, as you don't want burnt oats. Put the oats in a bowl and cover with 1/3 cup (3 oz) of whisky. Cover and let stand overnight to soak.
- When you are ready to make the Cranachan, toast the second batch of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.
- Choose a few choice raspberries to decorate the tops and set them aside.
- Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we're not making jam).
- Sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.
- Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of whisky. Continue to whip until stiff peaks form, then fold in the whisky-soaked oats.
- At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don't make it in the morning to serve for dinner).
- Place a spoonful or two, to cover the bottom of the glass, of the raspberries, then add some of the cream mixture.
- Sprinkle the cream with some of the toasted oats, then repeat the layers. Finish with the sprinkled oats and top with a raspberry or three.
- Refrigerate until ready to eat, but take them out about 20 minutes before serving, for better flavor.
Nutrition Information:
Yield: 6 Serving Size: 1 glassAmount Per Serving:Calories: 352Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 90mgSodium: 22mgCarbohydrates: 17gFiber: 1gSugar: 12gProtein: 3g
Nutrition information is only estimated.
Click below for the video:
Ginger Zee and Sam Heughan on IGTV Live, Good Morning America
LA Living…
you learn to deal with brush fires as a regular occurrence.
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[…] Scottish Cranachan – Christina’s Cucina A no-bake Scottish dessert that’s light and creamy and laced with whiskey-soaked oats will be a new favorite! […]
I came across this recipe while looking for a traditional dessert to bring to a Burns Night supper last year. Despite being of Scottish descent myself ( through my maternal gran- all she would say about Scottish food was how much she disliked haggis!) this was a new recipe to me and a dessert I never heard of- let alone pronounce it right! Anyways, whipped this up and brought it out to my coworkers’ where the dinner was being held. OH MY. My coworkers husband would NOT stop raving about this! He was so surprised and happy to see this dessert! And of course, it was SO GOOD. So rich and delicious and a wonderful way to finish off the Burns supper! It’s already been a year and he still talks about the dessert! We are allowed limited visits per household where I live (and this coworker is part of my social bubble, being a single lady), so this year, it been my sworn duty to make this again! Thank you for the wonderful recipe and an introduction to more Scottish food
Fantastic, Cate! I’m so happy it’s made such an impact and you enjoy my recipes! Thanks so much for letting me know, I truly appreciate it!
I plan to make this for small family Burns Supper. The normal Scottish Club Burns Supper is cancelled this year. I plan to make one change in your recipe. I am lactose intolerant so I will use Silk heavy whipping cream. I’ll let you know how it tasted.
I have one question for you. Do you toast the second batch of oats with Scotch as well? Soaked overnight too? I guess that is two questions, sorry.
Russ
Hi Christina, I love making this recipe but I have a question that I hope you could answer. Do you know if there’s anything I could use to substitute the alcohol for this recipe? You see I’m wanting to make this for Thanksgiving at the in-laws but young children will be present, so I’m just wondering if there’s anyway to make this non-alcoholic with a substitute – I already tried to completely take the alcohol out before and well…I don’t suggest anyone else do it. Thank you for your time and hopeful answer.
Hi Lily, maybe you can do some with alcohol for the adults and for the children, I think I’d use orange juice. You definitely don’t want to leave the liquid out altogether (as you learned). Hope that helps! Enjoy, CC
Thank you so much for the response and suggestion. I’m absolutely going to experiment with that.
Thank You, I loved when an author took a realistic approach in recipes that aren’t in your country. Yes, I taste this dish in Scotland and making it in America…well the flavors change but still a lovely dessert.
Thanks, Eve! Yes, it still is a lovely dessert in the US. :)
[…] Cranachan is a perfect end to a Burns Night Supper! […]
Christina, may I use your recipe in a newsletter I’m creating for an author who has a new book coming out? The book’s heroine makes cranachan for her husband, and I’d love to include a recipe. Yours looks relatively simple and incredibly delicious! I’d be happy to credit you and your website, using any wording you like. Please let me know if this is okay or if you need further information. Thank you so much!
Best,
Jennifer
Hi Jennifer, thank you for asking. I would prefer that you link to my recipe as copying a recipe in full is infringement of copyright laws. Hope you understand! The book sounds intriguing :)
Absolutely! I will generally describe the dessert and its prep, and then provide a link to your recipe. Thank you so much for getting back to me.
You’re welcome!
This looks yum, giving it a shot today. Just because I love Whiskey and hey, let’s be truthful, because Jamie Fraser made it !!! :-)
And didn’t he do an amazing job? He looks like that and can COOK, too!? So happy you watched it, Sylvia. I’m sure you’ll love it, but let me know :)
Just making this today, and my oats didn’t absorb all the whisky. I followed the recipe… do you have any recommendations? Thank you
How long did you let them soak, Barb? If you did it overnight, then not sure what to suggest. Is it a problem having a bit of whisky in them? Meaning is it super fluid where it would impact the recipe? If not, just make as directed. Not sure why the oats wouldn’t soak it all up, but maybe add less whisky next time. Hope this is somewhat helpful. Enjoy!
Thank you for your reply! Yes, I soaked them overnight. I may drain a bit off, as it might make the cream too runny. Either that, or not add any more whisky to the cream. I also may try heating them in the micro, to see if that helps. Must have added to much, I guess, although I was trying to be really careful!
Oh yes, you could just not add anymore to the cream. I think it should be fine. Not a souffle or anything critical. :) Let me know how it turns out, Barb.
As probably most of us outside of Scotland, I’d never heard of Chranachan, but naturally was inspired by Sam’s and Ginger’s GMA segment. I went searching and am so glad I found your recipe because you do point out the differences between US and Scots products, and you account for that. Thank you for bringing this to us and sharing. Todays’s Father’s Day 2020 and although my husband is not my father (my job is to make sure the offspring remember their father, not that I remember their father…after all, I have my own 2 fathers to remember), I am going to make this for him because our sons are far away and I wouldn’t be a mother without him 😉.
On top of all that, I liked how the oats were toasted then soaked in whisky, and you whipped the cream then folded in the Heather honey and oats. I’m glad you mentioned the heather honey, I missed that discussion during the GMA segment because I was foolishly not hanging on Sam’s every word at that moment, sill me multitasking while Sam Heughan was talking!
Congratulations on your recipe being singled out, I’m excited to get cracking on my Chranachan.
How exciting to have a wonderful celebrity and human being, Sam Heughan of Outlander, to prepare your recipe and for GMA to cover the story! My husband is part Scottish and as we have read all of the books and viewed every one of the episodes, we will together prepare this special recipe. Congrats Christina!
It was very exciting when I learned of this, Roz! So glad you enjoyed it! :)
Could this be made with bourbon? Unfortunately it’s the only type of whisky I have at the moment…not very Scottish, I know.
Hi Anissa, of course you can use Bourbon, and you already know it’s not going to be Scottish, but you can make it with whisky when you have some. :) Enjoy!
Thanks for sharing – looking forward to making this! I only have Jameson whiskey on hand right now, so this might have to be the Irish version. : ) Although, it might be fun to experiment with different types of whiskey. We’ll see how it turns out!
Absolutely, Sheila! Good reason to make it over and over again! :) Enjoy!
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Thanks for the recipe! We will try this for Burns Night this year. We’ve had the real thing on the Isle of Skye. It’s so lovely.
You’re welcome! I bet you’ll love it all over again! :) Let me know! CC
This sounds absolutely lovely and I hope to give it a try after my new kitchen is in place. In the meantime, however, did I miss the bit about the correct pronunciation?! My guess is that the accent is on the second syllable and the CH is the same as in “loch” – eh? Thanks!
Yes! As a Scot,I can confirm it’s the same pronunciation as Loch. The emphasis is on the second syllable, ie CraNAchin, the final syllable pronounced with an I sound rather than A. Like pin or fin!
Enjoy, Kelly! You’ll love it, and thank you Elly for the pronunciation confirmation :)
hi! looking to make this for a holiday party. can i make it the day before incl. the layering? and top w crispy oats right before serving
I’ve never done it, but I’m sure it would still taste great, Andrea. Let me know how it goes. :)
Would blackberries work maybe with some extra honey?lots of them free for the picking in Victoria Australia
You could make this with any berries, Carol, the only thing is that it wouldn’t be an authentic Cranachan. But does it matter when it’s not a Cranachan contest with rules? Go for it! I’m sure it would be delicious and you need to make use of those blackberries (I’d make jam, too!) Enjoy!
I’ve made your cranachan several times and adore it! However, I must take exception to your statement about North American raspberries…. we grow our own organic red raspberries here in WV and they are exquisite. Never bitter or sour, just plump and super sweet. Perhaps your only experience with US raspberries has been from a grocery store; they are picked when underripe for the market and so have not developed their full taste and sweetness. So I don’t add extra whisky to the berries, just a little organic honey. I’ve even made this with my frozen berries and it was just as delicious.
P.S. The raspberry varieties we grow are Heritage, Latham and Caroline.
Thanks so much for your site, it’s so nice to find reliably authentic regional recipes!
Oh, I’m totally certain that your own homegrown raspberries are better than the average US berry, Sandi, but I have gone raspberry picking in Michigan and there’s just a difference in the flavor. Maybe it is due to the different varieties or it could be the soil, climate, etc.
Glad you like the Cranachan recipe! I can imagine it tastes fabulous with those homegrown raspberries! Yum! :)
This is probably a silly question, but would the raspberries taste better if they were mixed up earlier in the day of the night before? I’m just thinking the flavors would have more time too meld.
Not a silly question at all, Karen! My answer would be “it depends”. If you like them that way, then by all means it would be fine, but if you’re looking for a fresher, more firm raspberry in your Cranachan, then make it as described. Both will be delicious! :) Enjoy and let me know how it turns out for you!
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[…] Another delicious Scottish dessert: Cranachan […]
[…] — cranachan followed by oatcakes and […]
This dessert looks blissful!
Give it a try, it’s lovely!
This is the perfect dessert for our family: we have a nice sized bottle of whiskey from our trip to Scotland, I grow my own luscious raspberries and we have an organic bee keeper within two miles of our home! A beautiful looking and tasty dessert!
All the perfect ingredients, Sue! Enjoy it when you make it!
Excuse me for pointing out – in complete friendliness – the correct spelling of Scotch whisky is as shown. Whiskey is for Bourbon or Irish whiskey. I hope you don’t mind my pointing this out. But PLEASE enjoy – however it is spelled. And I hope you love the Cranachan
You are correct, Derek, and thank you for pointing it out so politely! :) Most people in the US do not know the difference.
I made the Cranachan, and I loved it! I will be making it again!
Fantastic! Thanks, Diane :)
Christina – Double Devon cream is available in some of the higher-end stores here and can be purchased online. Is this the cream you prefer for a traditional Cranachan?
Hi Sandra, no that’s an English cream, so traditionally it wouldn’t be the one that would have been used (plus it’s very thick). However, given that the cream here (I’m assuming you’re in N. America) is nothing like Scottish cream, just try to get the heaviest whipping cream without additives that you can find and whip it until it’s thick (but not too thick). Let me know what you think of Cranachan! :)
I made this for an outdoor picnic. I layered the berries and cream in shortbread baked in springform pans; a touch of unflavored gelatin kept the cream from collapsing in the heat. They were a hit. Wish I could post a pic.
Wonderful, John!! That sounds fabulous! Are you on Facebook? You can post a photo to my page there, or else you can email it to me :)
I am about to make this for the first time for a Robert Burns dinner. I’ve read so many different recipes online and made a decent first attempt last night. My question is: what do you think of drizzling frozen raspberries with Chambord? I read that it is a raspberry liquer so it might give the frozen (the fresh ones just really aren’t and like you said, they’re bitter here) berries a better flavor? Or would it buck against the whiskey taste? Also, is Tullamore Dew a decent whiskey brand?
Hi Jen, if you want to add some liqueur to the raspberries because they’re frozen, I’d add some sugar and the same whisky you’re using. It will make more of a sauce, but since you’re using frozen you need to make the best of it as you’re trying to do. I do think the Chambord and whisky would fight each other. Also, I can’t advise you regarding Tullamore Dew (I asked my dad and he’s never had it either), but I will say, it’s an Irish whiskey (haha!) Good luck! Let me know how it turns out! :) CC
Do you think I could jumbo size this into a 25 QT bowl for a large group of people? Any suggestions on how many times I should double the recipe? Thanks for your help!
Oh goodness, 25 quarts is massive- like 6 gallons! I honestly wouldn’t advise it. Can you make a few smaller bowls? That would make it easier to make and put together. One recipe serves 6 people, so just make as much as you need to serve. If you like, you could have smaller servings so one recipe could do 8 people. Good luck, sounds like a large gathering!! :)
We’re not whiskey fans; can you suggest a substitute? Reminded me of trifle til I read the recipe – yum!
A non-alcoholic substitution preferably so I can serve it to the kids. =D
Hi there, hmm…that’s a good question. I suppose one could always soak the oats in water, that’s the safest bet, however, I wonder if orange juice might be a nice addition. It wouldn’t taste like traditional Cranachan with the orange flavor, but if that doesn’t matter to you, I’d probably try the oj. Let me know if you make it and how the non-alcoholic version is! :) CC
[…] Scottish Cranachan by Christina’s […]
What a marvelous combination! Whiskey and oats – yum!
Absolutely! Very Scottish! :)
Oh, I love Cranachan. But having said that, I haven’t had this dessert in so long – last time I remember was at my wedding 18 years ago in Edinburgh! Crikey. High time I make this again. Thanks for the Scottish push to get back to my roots again from time to time!
Oh yes, you simply must make it! 18 years is too long in between Cranachans! I’m sure the raspberries in France are wonderful, too! CC
Well, this is a new one for me. Oh, I know what you mean about the cows and the cream. Since good chunks of my family are from the British Isles, cream has been ruined for me here. To me, there is nothing like Devon cream on a scone with wild strawberry jam… I love this recipe – the oatmeal almost makes it healthy! :) ~ David
Oh there’s nothing like it! Agreed!
This looks so luscious, and I love the flavor combinations, though I’m sure having the true Scottish ingredients would make it even more wonderful. Great recipe!
Oh this looks and sounds amazing! Brilliant flavor combo – well done!
This is just my kind of dessert! And, you’re right about how fabulous dairy products are in the UK – such a difference! I’m sure John would enjoy this, too.
Yes, if you have some fresh raspberries, try this recipe-it’s SO easy to throw together, Susan-and I’m sure John would love it :)
I love Cranachan,sadly I have never had Scottish raspberries nor the cream. Is it close to double cream from England? I do get a very very good heavy cream from a local dairy here in NY so I think I will make this!! It’s been a long time since I have had one.
Yes! The cream all over the UK is just incredible! I bet that cream from your local dairy would be MUCH better than anything you buy at a store; lucky you! CC
Wow, you are full of elegantly oat-y desserts that I’ve never heard of! And thanks for turning me on to the London Eats site. It’s great!
Ha ha! Thanks, Adair! Yes, I agree-loving London Eats! CC
I love individual layered desserts and this one looks fantastic.
Thank you, Cathy! And it’s almost pumpkin time again, which means your Pumpkin Raspberry Mousse time!! LOVE that dessert!
So beautiful … nothing like fresh berries …and the soft crunch of those boozey oats must be wonderful!
Oh, yes!! This dessert is nothing short of luscious!! :) Thanks, Susan!