Copycat Cranachan from the Leaky Cauldron
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What’s up, Hungry Muggles!
It’s Harry Potter Week here in the Starving Chef’s kitchen! Every year during the last week of July, I transfigure my kitchen into Hogwarts to make magical meals based on the books, movies, and real-life Harry Potter destinations.
At least once a year, I try to Apparate to the Wizarding World of Harry Potter at Universal Studios, Orlando, so I can dine on delicious dishes at the Leaky Cauldron, explore Hogsmeade, grab a drink from the Three Broomsticks.
The last time I was at the Leaky Cauldron in Diagon Alley, I got scotch eggs and beet salad (copycat recipe coming soon!)—but the dessert was something that stuck with me, if only for its most unusual name: CRANACHAN.
In real life, this dessert originates from Scotland, complete with whiskey-soaked oats and fresh June raspberries. Seeing that Hogwarts is allegedly located in the north of Scotland, it makes sense that this dish would have definitely made an appearance in the Great Hall.
But as an American, the closest thing I could equate the word cranachan to would be parfait—because that is basically what it is at the end of the day.
Muggle Ingredients for MAGICAL Cranachan
While witches and wizards have their own magical tricks to make this tasty dessert, here’s how muggles can make cranachan with ingredients that can be commonly found at any grocery store.
Here’s What You Need
- Fresh raspberries: Used for a simple coulis made with a splash of whiskey, plus a few extra for popping on top.
- Vanilla yogurt: For best results, use a thick Greek yogurt.
- Granola: Feel free to use your favorite, but for the most authentic flavors, I used a vanilla almond-flavored granola.
- Whiskey: For muggles of age, do Hagrid proud and use a “Scotch whisky” if one is available. You can substitute with apple cider vinegar for a zing.
- Sugar: Sweetens the raspberry sauce and balances the tartness.
The cranachan at Universal Studios has to appeal to a wide audience, so I presume that whiskey is left out of the process. For my recreation, I decided to keep the textures true to the cranachan you will find at the Leaky Cauldron but added a splash of whiskey to the raspberries for a little bit of magical flavor.
Let’s Make Some Magic
First, grab a saucepan and toss in those fresh raspberries, sugar, and whiskey. Keep it over medium-high heat until the raspberries pop like magical fireworks at a Gryffindor victory party. Once they’ve popped, turn the heat down to medium and let it simmer away for 15-20 minutes until the liquid reduces by half and thickens up nicely.
Strain and Chill
Next, strain the raspberries through a fine mesh strainer to catch all those pesky seeds. Use the back of a spatula to press all the liquid through. Discard the seeds, and let the raspberry sauce chill for at least one hour. The cooler, the better—no one wants a warm dessert unless it’s a butterbeer!
Assembling the Cranachan
Prepare your serving glasses with a generous layer of vanilla yogurt at the bottom. Now comes the fun part: alternate layers of your chilled raspberry sauce with more yogurt. If you’re serving these magical parfaits right away, go ahead and add layers of granola in between. If you’re making them in advance, hold off on adding the granola until just before serving to keep it crunchy.
Remember to save some room at the top of each glass for a sprinkle of granola and a few fresh raspberries.
Tips for Magical Cranachan
- Raspberry Sauce Consistency: If your raspberry sauce seems too thin, let it simmer a bit longer until it reduces to a syrup-like consistency. This will help create those luscious layers in your parfait.
- Granola Crunch: Keep your granola crunchy by adding it at the last minute. If you’re making these ahead of time, store the granola separately and let your guests sprinkle it on just before digging in.
- Yogurt Substitutions: Feel free to experiment with different yogurt flavors like honey or plain. For a dairy-free option, try coconut or almond milk yogurt.
- Alcohol-Free Option: Not a fan of whiskey? You can substitute apple cider vinegar for a tangy kick, or simply leave it out altogether for a family-friendly version.
Common Questions
- What if I don’t have a fine mesh strainer?
- A regular strainer can work in a pinch. Just be prepared to fish out a few seeds manually, or line it with cheesecloth for a smoother finish.
- Can I use frozen raspberries instead of fresh?
- Absolutely! Just let them thaw first, and proceed with the recipe as usual. You might need to adjust the simmering time slightly. I still recommend using fresh berries for the toppings.
- Is there a non-alcoholic substitute for whiskey?
- Yes, apple cider vinegar is a great alternative that adds a tangy twist without the alcohol content.
- Can I make cranachan ahead of time?
- You bet! Just keep the yogurt and raspberry sauce layered in the glasses and add the granola right before serving to ensure it stays crunchy.
So there you have it, Hungry People—cranachan, the magical dessert straight from the Wizarding World! This whimsical treat is sure to add a touch of Hogwarts magic to your table. With its creamy layers of yogurt and tart raspberries, topped with crunchy granola, it’s the perfect ending to any meal—whether you’re in Diagon Alley or your own kitchen.
Don’t forget to share this enchanting creation with your fellow Potterheads, and let me know in the comments how your version turns out. Keep your wands at the ready because Harry Potter Week isn’t over yet. More wizard-worthy recipes are coming soon!
Copycat Cranachan from the Leaky Cauldron
Ingredients
- 6 oz fresh raspberries + more for topping
- ½ cup sugar
- ¼ cup whiskey or can sub apple cider vinegar
- 2 cups Greek vanilla yogurt
- 1 cup vanilla almond granola
Instructions
- In a saucepan over medium-high heat, add the raspberries, sugar, and whiskey. Heat until the raspberries pop easily. Reduce the heat to medium and continue to simmer for 15-20 minutes until the liquid volume is halved and thickened.
- Strain the raspberries through a fine mesh strainer. Use the back of a spatula to press all of the liquid through. Discard the seeds and chill the raspberry sauce for at least one hour.
- Prepare the serving glasses with a layer of vanilla yogurt. Alternate the raspberry sauce with layers of vanilla yogurt in each glass. If you are serving right away, add layers of granola between layers of sauce and yogurt. If you are not serving immediately, wait to add the granola last on top. Save room at the top of each glass for granola and fresh raspberries. Serve chilled and enjoy!
