A unique blend of Scottish Flavours – whisky, heather honey and oatmeal – enriched with cream and sharpened with tangy berry fruits in this versatile tradition.
The best way to make and eat this is in the traditional way; mixing your own, to your taste, as you sit round a table with family or friends. The toasted oatmeal doesn’t lose its ‘bite’ when mixed and eaten immediately, though some prefer it softened, as it is when the mixture is pre-prepared. The ritual eating was originally a celebration of ‘harvest home’, when brambles and blaeberries would most likely have been used.
Set on the table the following:
A bowl of cream – freshly whipped double cream ( this was the traditional mixture but it may be varied according to taste, with crowdie, sour cream, fromage frais or creme fraiche..
A bowl of oatmeal which has been toasted slowly and gently in the oven. This drives off excess moisture, concentrates and greatly improves the flavour.
A bowl of fresh soft fruits – either a single fruit, or combination, but must be soft and fresh.
Picking wild berries is traditionally done by children who are sent to collect a bowlful.
A jar of heather honey to sweeten.
A bottle of favourite whisky.
Give each person a bowl and spoon ( in old Scots households the bowls would have been wooden and the spoons hand-carved horn). The ingredients are then passed round the table and each person churns (mixes) their own mixture lubricating with a slurp of whisky.
*The word ‘cranachan’ is Gaelic, describing a churn ie. a vessel for churning in the dairy. Which makes the link to the method of churning the ingredients.
Scottish Cookery revised edition 2013
Catherine Brown 