Cranberry Cranachan

Cranachan is a Scottish invention of sweetened whipped cream with whiskey, fresh raspberries and toasted oats.  I played with this recipe to create my own breakfast version that helps use up leftover cranberry sauce!   It is light and healthy, after your large holiday meal!

Holiday Cranachan 002


  • 2 cups non-fat vanilla Greek yogurt
  • 1 cup leftover cranberry sauce
  • 1/4 cup pinhead oats (Irish oats, steel cut oats)


  1. Heat a large heavy based skillet/frying pan on the stove until hot. Add the oats and stirring constantly, toast the oats until they have a light, nutty smell and is just beginning to change colour. Do not leave unattended, the oatmeal can quickly burn. Remove the oats from the pan.
  2. In individual serving glasses layer the dessert starting with yogurt, followed by cranberry sauce. Add another layer of yogurt and a light sprinkling of oatmeal.
  3. Cover the bowl or glasses with plastic wrap and chill for a minimum of one hour.


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