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Cranachan

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About
For days children have been scouring the countryside for ripe berries. It is late September and they find plenty of black, juicy brambles as well as smaller, sharper-tasting blaeberries. There are still a few late white raspberries for those who know where to find them. A large bowl is filled and placed in the middle of the table.

This is a special family gathering for Highland clanspeople (circa 1700) to celebrate the year’s harvest. On the table too is a bowl of their own-grown meal ground finely. There is a large bowl of thick cream from their milking cow and another is filled with the soft, white ‘crowdie’ cheese that they make by cooking curdled milk and hanging it to drip in a cloth. There is a bowl of wild honey and the ever-available stoneware bottle of their own distilled water-of-life (usquabae), later to become known as whisky.

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