Evening Ekaterina,
Ingrid sends her love and hopes your trip to Canada is going well. We both look forward to your tales of the Ukrainian community that took root in Alberta, Saskatchewan and Manitoba provinces.
Mrs. Ware cooked the traditional Scottish dessert that you love earlier tonight — cranachan, which you know is made with oats, cream, whisky and raspberries.
Scottish cranachan is a very quick, easy recipe. It is also a very festive recipe and perfect for any celebration, especially Christmas, Hogmanay, and it rounds off a Burns’ Night Supper quite beautifully.
However, Scottish cranachan is too good to save just for special occasions and is especially good in the summer, making the most of delicious Scottish raspberries for a truly authentic recipe — but don’t worry if you can’t find them, use any raspberries. As with the other wonderful ingredients in the cranachan, it’ll taste good anyways.
If you use frozen raspberries, make sure to decrease the amount of sugar you use as most of them come in a sweetened syrup. Though I’ve noticed that the natural foods movement has resulted in just raspberries, no sweetener, being sold as well.
Yours with affection, Iain
