Appalachian Cranachan in 3 Easy Steps is an Americanized version of a classic Scottish dessert. Toasted oats and crushed, fresh berries are suspended between alternating layers of bourbon and honey-sweetened whipped cream.
Cranachan is a traditional Scottish dessert – much like a trifle. This version of Appalachian Cranachan in 3 Easy Steps honors the history and heritage of the Scots-Irish immigrants who settled in the Appalachian Mountains in the early 1700s. They contributed greatly to the history and culture of the region – bringing with them their music, agriculture, culinary and artistic heritage as well as their desire for a new beginning.
Jump to RecipeWhat berries can I use in this recipe for Appalachian Cranachan in 3 Easy Steps
Although we can’t easily get our hands on two of the primary ingredients in traditional Cranachan (Scottish raspberries and heather honey) here in the states, we do have some really wonderful domestic ingredients that have regional roots in Appalachia. Think of this dessert as an American cousin.
However, one fruit that grows abundantly in Kentucky is the Mulberry. I know, I know. If you have one of these trees on your property, you may not be a fan. They can be messy, but they can produce a lot of delicious fruit as well.
I’m a little ashamed to say we had lived in our house nearly 15 years before we discovered we had a mulberry tree on our property. My husband uncovered it a few years back when trimming up the treeline that divides our yard from the subdivision that sits directly behind ours. Not knowing much about them, I decided to research the tree and its fruit to see if it was something we could gather from.
My husband and I have an inside joke that we use to reference just about anything we can garden or gather. If it can be eaten “in the lean times,” it’s fair (fare) game. Although we’ll never be able to gather enough mulberries to sustain us through a harsh Michigan winter, we can harvest enough to augment a batch of jam or a baked treat or two.
Truthfully, they aren’t a favorite of mine. I would describe them as a little drier, with the berries ranging from sweet to sour with woody notes. And although I can pass up a raspberry, I’ll eat blackberries, strawberries and blueberries until the tips of my fingers are stained by their sweet juice.
In early versions of this recipe, I thought it would be fun to work in the mulberries since they resemble the smaller Scottish raspberry in size and they are native to Appalachia. They have a relatively short season though of only 2 to 4 weeks – so if you can’t find mulberries, substitute raspberries, blackberries or strawberries. I experimented with blueberries but found they did not pair well with the honey and bourbon in this recipe. For this reason, I do not recommend using blueberries. Stick with raspberries, blackberries or strawberries instead.
It’s important to note that mulberries should only be consumed when they are fully ripe. Look for a dark, purplish color similar to a blackberry as pictured above. Unripe berries (like the white and red ones shown above) are mildly toxic – causing upset stomach and even hallucinations in some people. Only consume mulberries that are fully ripe.
Mulberries are fully ripe when they resemble the color of a blackberry. Unripe berries are mildly toxic. Only consume mulberries that are fully ripe.
Whiskey with an “e”
If you’re going to sit down and take a wee nip with a Whisky, Whiskey or Bourbon connoisseur, you should know there are some not-so-subtle differences beforehand. Distinctions are largely rooted in nuances related to where the spirit comes from, the distillation process, the different grains used in the mash and how it is aged. There are specific standards and techniques that are used in the production of each type of spirit, but if you want a more detailed understanding of what distinguishes one whisky (or whiskey) from another, check out this article by Amy McKenna, What’s the Difference Between Whiskey and Whisky? What About Scotch, Bourbon and Rye?
Generally, Whisky (without the e) is reserved for Scottish, Canadian or Japanese grain spirits. Malted barley is usually the primary grain used and can range in percentage from 100% (single-malt) to some percentage of blend that includes corn or wheat whisky. Scotch Whisky is often described as aggressive with a smoky, peat flavor. However, you may hear the term “un-peated” thrown around to describe one that is lighter and sweeter.
Whiskey (note the e) is generally manufactured in Ireland and the United States. These spirits can be made with a blend of different grains or one single grain during the distillation process. Blended whiskeys are usually lighter on the palate than their single-grain counterparts. Bourbon and Rye are two types of Whiskey that are produced with a grain mash that is no less than 51 percent corn-based (Bourbon) or rye-based (Rye).
Both the U.S. and U.K. have very specific regulations that dictate the ingredients, production methods and even the locations of which certain types of whiskeys must adhere to in order to receive regional designations such as a true Scotch or Kentucky Bourbon.
The start and evolution of an idea
I love the way inspiration comes to me. Sometimes it’s in the form of an old family recipe like my recipe for Delicious 3-Step Romanian Colac. Other times it comes by way of a beautiful display at a farmers market, or a visit to a new favorite shop. And sometimes that inspiration comes from friends and family. In the case of this recipe for Appalachian Cranachan in 3 Easy Steps, that inspiration came through a connection my husband made with a distant relative of his in Scotland through his genealogy research.
After a quick introduction, his cousin and I discovered we share a love of baking, and she graced me with some recipes and ideas. I’m always looking for new inspiration, and since I didn’t know a lot about Scottish food, she recommended Cranachan among a few other traditional dishes.
With another Scottish family connection to Kentucky, I began to dream up ways I could highlight Kentucky products such as mulberries and bourbon. I also experimented with sweetening this dessert with Sorghum in place of the heather honey. Although I enjoy the molasses notes of Sorghum, it overpowered the fruit. It also didn’t pair with the bourbon as I had expected.
Even after experimenting with several different whiskeys, I could never find a pairing that worked well. The flavors were simply too strong and in constant conflict with each other.
In terms of sweeteners, I decided to pivot, and went with a mild honey instead. It’s not heather honey, but if you find a good local honey from an early summer pull – one with a mild flavor, you should be able to pair it with any spirit and fruit you choose.
I also tried a lot of different whiskey and bourbon blends, but two emerged my favorites. If you want to stand on principle by using a true, straight Kentucky bourbon in this cranachan recipe, I recommend using Wild Turkey Rare Breed (or “THE Turkey”, as my daughter likes to call it). With hints of orange and mint, it goes really well when strawberries are used. But my all-time favorite bourbon is made right here in Michigan. Grass Widow, by Two James Distillery has sweet currant and rye notes and is aged in Madeira wine casks. It pairs beautifully with strawberries and blackberries.
At the end of the day, it’s all about what you prefer. I recommend blending a teaspoon of honey with a teaspoon of whiskey you are considering using to see how they play together. If you like the combination, you have a winner. If not, keep searching until you do.
In terms of the oats, a lot of the recipes I reviewed added the oats to the whipped cream. I like the juxtaposition of texture by making them their own distinct layer in this recipe.
I hope you give this recipe for Appalachian Cranachan in 3 Easy Steps a try. It’s a simple and delicious variation of a traditional treat from our family across the pond. As with all recipes though, make it your own. That’s how family recipes and traditions are started.
Appalachian Cranachan in 3 Easy Steps
Course: DessertCuisine: AmericanDifficulty: Easy6
servings30
minutes5
minutesToasted oats and crushed, fresh berries are suspended between alternating layers of bourbon and honey-sweetened whipped cream.
Ingredients
- For the toasted oats
1/2 cup old fashioned rolled oats
1 Tbsp. salted butter
1 Tbsp. honey
- For the fruit layer
1 cup fresh mulberries, cleaned, rinsed and dried (can substitute fresh black berries, raspberries or strawberries)
1 Tbsp. mild honey (look for one that is very pale in color or from an early summer honey pull)
1/2 tsp. fresh lemon juice
- For the Bourbon whipped cream
1 cup heavy whipping cream
2 Tbsp. mild honey
1 Tbsp. bourbon (according to your personal taste)
- For the Honey Bourbon Drizzle
2 Tbsp. honey
2 Tbsp. bourbon
Directions
- Melt the butter in a nonstick skillet over medium heat. Add the oats and stir constantly to ensure they are evenly covered by the butter. Add the honey and toast for approximately 5 minutes until golden brown. Stir constantly to ensure they do not burn. When ready, remove from heat and transfer to a piece of parchment paper to cool. Spread out and break up any large clusters. Divide out 2 Tbsp. of oats for garnish and set aside until ready to assemble the Cranachan.
- Moving on to the fruit, mash the berries with the back of a fork to release their juices. Add the honey and lemon juice and stir to combine. Set aside until ready to assemble the Cranachan.
- In a small mixing bowl, whip the cream until soft peaks form. Add the honey and bourbon and whip until just incorporated.
- Blend the remaining 2 Tbsp. of honey and 2 Tbsp. of bourbon in a small cup and set aside until ready to finish the Cranachan.
- Assemble the Cranachan
- Fill 6 serving glasses with half of the whipped cream mixture.
- Divide the fruit mixture among the 6 glasses. Add a thin layer of the toasted oats on top of the fruit layer.
- Finish the Cranachan with the final layer of whipped cream. Top with the reserved 2 Tbsp. of toasted oats and drizzle with the remaining honey/bourbon mixture.
- Store in the refrigerator covered. Chill and allow to set for a minimum of 2 hours before serving. This allows the texture to firm up and the flavors to mellow and marry.
