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<\/p>\nCranachan is a Scottish dessert in which toasted oats and raspberries are combined with cream, with honey and whisky added. Each spoonful brings together the toasty aroma of the oats, the tartness of the fruit and the mellowness of the cream. Besides layering red and white in a glass, it can also be eaten by serving the ingredients separately and letting each person mix them at the table. Depending on how long the oats sit after being mixed into the cream, it can be finished either with the grains still crunchy or softened and well blended.<\/p>\n
The oats are toasted in an unoiled frying pan or in the oven until fragrant, without letting them burn. Rather than waiting for them to brown, watch first for the change in aroma, then take them off the heat and let them cool completely. If added while still warm, they tend to loosen the cream you have taken the trouble to whip.<\/p>\n
Thinly flattened rolled oats blend easily with cream. If you use pinhead oatmeal, made by cutting the grains, it needs time to absorb moisture according to the hardness of the grains. The time between mixing and eating is adjusted to suit how the oats have been processed.<\/p>\n
The cream is whipped, and honey and whisky are added. Rich double cream is used, and heather honey adds a distinctly Scottish aroma. If some of the raspberries are crushed to release their juice and the rest are kept whole, you can create both smooth parts and parts with pieces of fruit. Folding the fruit in lightly at the end, or layering it alternately with the cream, also keeps the boundary between white and red.<\/p>\n
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Cranachan with raspberries and cream layered in a glass and oats scattered on top. Photo: Saskia van de Nieuwenhof from Edinburgh, United Kingdom, 2009-07-04, location unknown. Original image<\/a> \/ CC BY-SA 2.0<\/a>. Downscaled version from the source. Any editing at the time of original publication is unknown; no additional editing for this use.<\/p>\n Straight after it is finished, the crunch of the toasted oats stands out. When it is chilled and left to stand, the oats absorb moisture from the cream and the whole comes together softly. If you set aside some of the oats for finishing and sprinkle them on before eating, you can have both a well-blended interior and a toasty surface.<\/p>\n Besides mixing the oats into whipped cream, there is also a method in which toasted oatmeal is first soaked in cream and left for several hours to thicken before the honey and whisky are added. Putting the step that softens the oats first produces a texture in which the oats and cream are well blended, rather than an airy lightness.<\/p>\n The whisky, too, changes the flavour. Mamoru Tsuchiya, who reports on whisky culture, recalls that in the cranachan he tasted at The Macallan distillery, a deep aroma reminiscent of sherry layered itself over the cream, honey and toasted oats. A dish served at a distillery also shows the pleasure of adding the local spirit.<\/p>\n Replacing some of the cream with crowdie or cream cheese gives a version with tang and richness. A recipe (the proportions of ingredients and the method) published by the British Royal Family blends honey and whisky into cream cheese and then folds in lightly whipped cream. The fruit is divided into whole raspberries and a sauce, and rather than simply being toasted, the oats are baked as a crumble combined with flour, butter, sugar and golden syrup.<\/p>\n Layering that crumble between the cream and the fruit adds a crunch like that of a baked biscuit, different from that of toasted oats. While still using fruit, oats, cream, honey and whisky, changing the way they are mixed and how the oats are prepared allows the dessert to be finished with a variety of textures.<\/p>\n The names cranachan<\/em> and crannachan<\/em> go back to a Gaelic word for a kind of implement used to churn milk. A dish of milk and grain mixed together came to be called by the name of an implement for stirring. It has been handed down as a dairy dish associated with harvest celebrations and with Halloween, and fruits other than summer raspberries have also been used. Accounts also describe it made with wild blackberries of the harvest season, the berries called brambles in Scotland, or with bilberries.<\/p>\n It can also be eaten by bringing the fruit, oats and dairy to the table in separate dishes, with each person adjusting the amounts of honey and whisky as they mix. Rather than simply being handed a prepared glass, each person finishes one dish to suit the tartness of the season\u2019s berries and their own taste. The differences between toasting the oats, soaking them and sprinkling them on at the end also show in this way of eating by mixing.<\/p>\n In its alternative name, \u201ccream crowdie\u201d, crowdie refers both to a soft cheese and to a dish of oats mixed with liquid. It is not a name limited to versions containing cheese, and there is also a range in how dairy and grain are combined.<\/p>\n Mamoru Tsuchiya<\/strong>: a writer who reports on whisky culture and whisky-producing regions.<\/p> The Macallan distillery<\/strong>: a whisky distillery in Scotland.<\/p> Oats<\/strong>: the grain of the oat plant. The texture changes with the form of processing, such as flattened rolled oats or oatmeal made by cutting the grains finely.<\/p> Double cream<\/strong>: a cream with a high butterfat content used in Britain. It gives a rich mouthfeel.<\/p> Heather<\/strong>: low shrubs of the heath family that grow on Scottish moorland and similar ground. Honey gathered from the flowers is used for flavouring.<\/p> Crowdie<\/strong>: a soft Scottish cheese. It is also a word for food made by mixing oatmeal or other grain flour with liquid.<\/p> Crumble<\/strong>: flour, fat, sugar and other ingredients formed into crumbs and baked. Some crumbles for cranachan include oats.<\/p> Golden syrup<\/strong>: an amber, viscous sugar syrup used in British baking.<\/p> cranachan\uff0fcrannachan<\/strong><\/em><\/strong>: two spellings in Scots. The Gaelic word cranachan<\/em>, given as the origin of the name, is a kind of implement used to churn milk.<\/p> Bramble\uff0fbilberry<\/strong>: wild fruits associated with harvest-season cranachan. A 1985 cookery book mentions them as possible ingredients in the past.<\/p> Mamoru Tsuchiya, \u201cThe King of Scottish Desserts: Macallan Cranachan\u201d<\/a> \u2014 A personal experience of the spirit, cream, honey and oats tasted at the distillery.<\/p>\n<\/li> Scottish Scran, \u201cTraditional Scottish Cranachan Recipe\u201d<\/a>: the steps of toasting and cooling, the forms of oats, how the fruit is crushed, and the texture straight away and after standing.<\/p>\n<\/li> Ghillie Basan \/ BBC Radio Scotland, \u201cCranachan\u201d<\/a>: harvest celebrations, a table where each person mixes their own, the step of soaking the oats in cream, and the range of dairy products.<\/p>\n<\/li> Dictionaries of the Scots Language, \u201cCranachan\u201d<\/a>: etymology, harvest season\/Halloween, cream crowdie. A quotation from Catherine Brown\u2019s Scottish Cookery (1985) gives wild fruits as possible ingredients in the past, and a 1995 newspaper quotation also mentions brambles. The dates of the quotations are not years of first appearance or years in which older proportions were established.<\/p>\n<\/li>How the Texture of the Oats Changes with Time After Mixing<\/h2>\n
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\nLayering Cheese-Enriched Cream and Crumble<\/h2>\n
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\nThe Origin of the Name and a Table Gathered Around Seasonal Fruit<\/h2>\n
Glossary<\/h2>\n
References<\/h2>\n
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