Raspberry and honey cranachan
Sweet sauces
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 whiskey, and even stranger, rolled oats. Before you know it, you’re toasting your oats and whipping cream with whiskey, 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. This recipe was adapted from River Cottage Every Day by Hugh Fearnley-Wittingstall.
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