Blood Orange Whisky Caramel Cranachan

‘What’s fur ye will no go by ye’ What’s for you, will never go past you.

Follow your destiny and chase your dreams.

Its no secret that my heritage and my heart rests in bonnie Scotland. Born into a family entirely of Scottish blood as far back as we can delve, my blood runs thick with highland air and whisky.

Burn’s night is celebrated each year 25th January, a time to recite poems, dance the highland fling, eat haggis, neeps & tatties before cranachan and a wee dram.

It’s rib sticking fare, and not for the faint hearted, so here I share my lighter, yet no less decadent version of cranachan. Make it and feel that warm whisky glow redden your cheeks and warm your heart…

Simple ingredients need little adornment to shine..

The perfect food to celebrate all that is good about your loved ones…

Believe me, there will be no washing up after the dancing…..

burns night, scottish food, easy dessert, quick dessert, winter recipes, speedy dessert, gluten free recipes

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Author: Suze Morrison

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Blood Orange Whisky Caramel Cranachan

Prep time: 30 MinCook time: 10 MinTotal time: 40 Min

Its no secret that my heritage and my heart rests in bonnie Scotland. Born into a family entirely of Scottish blood as far back as we can delve, my blood runs thick with highland air and whisky.Burn’s night is celebrated each year 25th January, a time to recite poems, dance the highland fling, eat haggis, neeps & tatties before cranachan and a wee dram.It’s rib sticking fare, and not for the faint hearted, so here I share my lighter, yet no less decadent version of cranachan. Make it and feel that warm whisky glow redden your cheeks and warm your heart…

Ingredients

• 100g Butter
• 100g Light Muscovado Sugar
• 1 Can Condensed Milk
• 80ml Double Cream
• 6tbsp Whisky
• 6 Blood Oranges
• 1 Sprig Rosemary
• 100g Rolled Oats
• 4tbsp Golden Linseed
• Small Pinch Sea Salt Flakes
• 500g Thick Greek Yogurt, full fat
• ½ tsp Orange Blossom Water

Instructions

1. Begin with the oranges. Juice and zest two and reserve. Peel and segment the remaining 4 and set aside.
2. For the whisky caramel, add the sugar and butter to a small pan and warm over a low heat until dissolved. Increase the heat and boil or 3-5 minutes or until thickened a little and smooth. Add the condensed milk and rosemary sprig and stir through.
3. Keep boiling whist whisky for about 10 minutes, or until burnished and golden and smelling less sweet and richer.
4. Remove from the heat and stir through the cream and whisky until smooth, then stir through the orange juice and zest. Finally fold through the orange segments and set aside to cool a little.
5. Divide the orange mixture between 4 glasses or ramekins and allow to cool to room temperature. Meanwhile mix the orange blossom water with the yogurt.
6. Heat a frying pan over a low to medium heat and add the oats and seeds. Toast until very light golden and smelling fragrant. Tip into a bowl to cool and mix through the salt flakes.
7. When ready, spoon the yogurt over the orange mixture and top with the oat and seed mixture. Serve, wee dram optional but recommended….

https://gourmetglow.co.uk/recipes/blood-oramge-whisky-cranachan

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