A Twist On Tradition - Whisky Cream Sauce & Cranachan Recipes

Not just in Scotland, but right across the word, the life and work of Robert Burns – Scotland’s National Poet (or ‘Bard’ in Scots) – is celebrated every year on 25 January.

Whisky, naturally, plays a significant role in the Burns Night celebrations and is traditionally used to toast (or, more correctly, ‘to address’) the haggis. We asked our team if they had any interesting ways of incorporating Highland Park into their Burns Night celebrations – and the answer, of course, was yes. Enjoy Highland Park Whisky Cream Sauce from Brand Writer, Allison Traynor, and Highland Park Cranachan from Master Whisky Maker, Gordon Motion.

HIGHLAND PARK WHISKY CREAM SAUCE

INGREDIENTS

2 shallots, peeled and very finely chopped

2tsp softened butter

Splash of olive oil

1tsp mild or wholegrain mustard

Splash of lemon juice

100ml 12 Year Old Viking Honour

200ml good quality vegetable stock (for vegetarian haggis but you could use beef or chicken stock)

200ml double cream

METHOD

1. Add the oil and butter to a small saucepan and sweat the shallots until soft and translucent.
2. Stir in the mustard, lemon juice and about 80ml of the whisky; reduce, stirring continuously.
3. Add the stock and simmer for 5-10 minutes until reduced (by about half), then stir through the cream and simmer for a few minutes until thickened to a good pouring consistency.
4. Taste the sauce and season with a little sea salt as required.
5. Finally, add in the rest of the whisky for a deep burst of flavour, stir through and pour into a warm jug or gravy boat for your guests to pour over their haggis, neeps (turnips or swede) and tatties (potatoes).

HIGHLAND PARK CRANACHAN

INGREDIENTS

2tbsp medium oatmeal

300g fresh raspberries (Scottish ideally, but tricky in January!)

Icing sugar to taste

350ml double cream

2tbsp runny honey

25ml 12 Year Old Viking Honour 

METHOD

1. Lightly toast the oatmeal in a dry frying pan and leave to cool.
2. Make a raspberry coulis by crushing half the fruit through a sieve and adding icing sugar to taste.
3. Whisk the double cream until just set then fold in the honey and whisky. Taste and add more of either or both if you feel the need.
4. Fold the oatmeal into the cream and whisk until the mixture is just firm.
5. Place alternate layers of coulis, cream and raspberries in four serving dishes and chill slightly before serving.