Cranachan (Raspberry Cream)

  • Active Time 20m
  • Total Time 30m

Makes 4 servings

Cranachan is a traditional Scottish dessert of whipped cream, raspberries, whisky and oatmeal.


  • 2 tablespoons oatmeal, not instant
  • 2 tablespoons chopped peeled almonds
  • 3 tablespoons strawberry jam
  • 3 tablespoons scotch whisky
  • 1/2 teaspoon minced orange zest
  • 1 cup chilled heavy cream
  • 2 to 3 tablespoons sugar
  • 1 1/4 cups frozen raspberries, defrosted


Heat the oven to 350 degrees F. Spread the oats out on a sheet pan, and toast in the oven for 5 minutes. Add the almonds to the pan and continue to toast for about 5 minutes more, or until the nuts and oats are golden brown. Set aside to cool.

Whisk the jam, scotch and orange zest together in a bowl. (If the jam is clumpy, gently heat the mixture on the stove or in a microwave to loosen it up.) Whip the cream in a chilled nonreactive bowl until the cream holds soft peaks. Don't overwhip the cream or it will be grainy when it chills. Fold the jam mixture and half the oats and nuts into the whipped cream.

Gently stir the sugar with the raspberries, being careful not to break up the fruit. Spoon about 1/4 cup of the raspberries and their juice into the bottom of each of 4 wine glasses. Spoon about 1/4 cup of the whipped cream on top of the raspberries. Follow the cream with another layer of raspberries and top that off with the remaining cream. Sprinkle each cranachan with some of the remaining almonds and oats. Refrigerate for at least an hour before serving.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3675

nutrition information per serving

346 calories; 25g total fat; 82mg cholesterol; 25mg sodium; 25g carbohydrates; 3g fiber; 3g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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