Outlander on STARZ The Wedding

Cranachan – Outlander on STARZ Episode 107 - The Wedding

Can you believe we've made it? We're actually here! After months and months of waiting (decades, really, for some), The Wedding is less than 4 days away.

It looks as though some of the finer points have yet to be taken care of in the negotiations, but the horse is happily munching away on his hay, and Jamie seems more poised to make a smart-ass remark than a engage in a shout fest, so I don't think too many obstacles remain.

Except maybe a dress, a priest in a kirk, and a few days space from the MacKenzie boys while he and Claire become acquainted. But that's just a guess...

Roast Beef Feast

Outlander Kitchen has celebrated this particular wedding before, so if you're looking for something for dinner, why not cook up a Roast Beef for a Wedding Feast? It's my interpretation of the feast served upon the wedding party's return to the inn, and one of Outlander Kitchen's most popular recipes.

It also makes great sandwiches, hot or cold, with or without jus for dipping. Who's up for a roast beef sandwich in front of the TV?


For dessert, there's cranachan! A dreamy dessert of fresh raspberries, whipped cream, whisky, honey and toasted oats.

It's pretty colour, Scot's tradition, and the ease with which it comes together make it the perfect dish to end the celebration feast of Claire and James.

Originally, cranachan was made with crowdie cheese and called a crowdie cream or cream crowdie. I've chosen to go with a modern recipe which uses whipped cream, but you're welcome to substitute a batch of homemade crowdie instead. (Just note that the crowdie version will be richer and more filling, so make the servings smaller.)

Alternatively, you could blend a bit of crowdie and whipped cream together, and enjoy the best of both worlds.

Jamie and Claire

There are a thousand and one ways to put cranachan together. Some versions keep all of the berries whole, layering them between thick white cream sprinkled with toasted oats. Others make a puree of the berries, while some have you soak the oats in whisky overnight.

Really, once you've gathered the ingredients, assembly is up to you. I like my version because the oats mixed into the cream give it a little body and allow it to stand in the fridge for a couple of hours without much separation.

Mixing everything together means it's also easy to dish up and garnish without too much fuss.


Show/Hide Comments


17 Sep 2014 - 1:06pm


So lovely..and fresh! I may have to leave out the whisky, though. What to substitute? Thanks!

lori mellon

There are plenty of flavorings you can find in any good spice shop--or you could use one of those syrups they use to flavor coffees. Or an orange zest might be nice for this recipe.

17 Sep 2014 - 1:29pm

Susan King

Is there a version without whiskey for the non drinker or recovering alcoholic?

17 Sep 2014 - 1:47pm


Can this be made without the whisky?

17 Sep 2014 - 1:52pm

Amy Meighan

Dear Teresa, So when are you doing the Outlander Cookbook, hahha, I have a stack of printouts of your recipes, arg, they fly all over the place. Put me down for the first edition. Your recipes are a true delight, sans the show, they are unique unto themselves! Best regards, Amy Meighan


Therese I completely agree with Amy Meighan! I would love to have an Outlander Cookbook. Every Saturday my mom comes over and we make an Outlander/Scottish dinner then usually follow up with some Rhennish or Whiskey. Then my husband starts up a fire and we all watch Outlander together. It's one of the main highlights of my week. PLEASE think about putting together some type of cookbook for your Outlander food cooking fans!!


The whole purpose of starting this blog is to publish a cookbook...still working on it. :)


Theresa, put me down for one when you get it published. I love these recipes. One suggestion though, could you also include the proper pronunciation of the titles of these recipes; here in Outlander Kitchen and in the finished cookbook.


Thanks, Linda! And that's a great suggestion about pronunciation.

Janet Garten

I'd love one, too, with pictures included of every dish. That's one thing I look for in a cookbook, especially one that has recipes I'm not t all familiar with and don't mind paying more, for. I like to see what I'm aiming for.

Pam Christensen

Yep, definitely on board with the future cookbook and I second the pronunciations, please. Thank you for posting one per episode. I love reading the inspiration for each! I have been making something almost every week for my friends and I when we watch. It's become a verra fun tradition in just 8 episodes. Looking forward to future episodes/ seasons.

Kathy Bakes

I have printed all of your recipes and plan to use each one of them. However, I am going to make the Cranachan for Christmas Desert. I sincerely hope you do publish a cook book some time soon. Thank you for all the wonderful recipes.

17 Sep 2014 - 1:59pm

Donna Rykken

Will be trying this asap yummmm

17 Sep 2014 - 2:13pm

Carole Bloomfield

can you use any other fruit, I do not like raspberries

17 Sep 2014 - 2:28pm


This is a recipe I will have to try. I am I'd scottish decent and have been wanting to reach out to my culture. Food is one of the first things I thought of. Seeing that many of my friends eat things from their native lands. So when I look up recipes I see things that in no way would I try. Until this dessert. I hope you have other dishes to share. Do you have website the that I could be able to go to?

17 Sep 2014 - 2:29pm


What would happen if I used mascarpone instead of crowdie? I checked out your crowdie recipe but it intimidates me since I think of myself as a baker and not a cook. =)


Crowdie is actually closer to ricotta...but if you want to use mascarpone, I won't stop you!

17 Sep 2014 - 2:37pm

Charlie Reb

Is the honey and whiskey supposed to be no measured in Tbsp. ?


I think she meant is tble equivalent to tbsp (tablespoon) . I assumed that is what you meant by tble but honestly had not seen it or noticed seeing written like that in a recipe before.

Barabel NicGillean

many in my Scottish family are chefs or just cooks and though this good to measure when necessary to have the dish turn out right we rarely measure we do a dash a splash and a pinch so when it comes to whisky or honey just use as much as it take to flavor it. Without making it too Sweet of wet start small add more to taste.... Least that's how we do it in our place, enjoy....

17 Sep 2014 - 2:42pm


The photo of the rasberry was a giveaway! Can't wait to try this.. I LOVED it when I was in Scotland and ate it at every opportunity. And as you said there are as many variations as there are types of Whisky. Choose which one you like the best and enjoy!

17 Sep 2014 - 3:06pm

Pat Butler

Cranachan is divine! My Scots son-in-law introduced it to our family several years ago, when he and my oldest daughter, Persephone, first got together. Totally scrumptious and easy to make. And, my daughter chose this as her dessert for their wedding celebration! Good to know we made the right choice. lol Just want to add, I love your blog.

17 Sep 2014 - 3:19pm


I love making your recipes! I dislike daily cooking/grocery shopping, but love to 'play' with herbals, baking and Special foods, such as anything Outlander. When I was in Scotland, I fell in love with Sticky Toffee Pudding. I have tried to reproduce it at home, but have not found a recipe that tastes as good. Could you mess about with this and find my STP?

17 Sep 2014 - 4:20pm


This looks easy and lovely. I'll definitely be making it for our Outlander watch party this weekend. Last weekend I made your Atholl Brose. Everyone thought it was delicious, even moreso after the second glass. ;-) Wowzer! That's strong! Thank you for the great recipes.

17 Sep 2014 - 4:25pm


I'm not much of a drinker. If I ventured to try the whiskey, would you have a recommendation? I know there are always so many versions. Thanks! Also, my kiddo likes to try your recipes with me. Would the alcohol content make this not acceptable? I generally don't make things with it. :/


No problem...leave the whisky out! You could add a few drops vanilla, if you like.

17 Sep 2014 - 5:46pm

Josephine Mayo

If I have Bob's Red Mill Scottish Oatmeal in my pantry, would that be similar to your method of grinding rolled oats?

17 Sep 2014 - 5:50pm


This looks wonderful! I can't wait to try it Saturday night while enjoying the wedding episode. Are there any recommendations about which whisky brands taste better? I'm thinking the ones with the peat-smoke flavor would probably not work as well in this. Have you experimented with different kinds of single malt or blended whisky? Nevertheless, I'll be washing down the dessert with a nice dram anyway! :)


You're on the right track...peat will not be good. After that, the choice is yours...I used a blend that we had on hand.

17 Sep 2014 - 6:11pm

Carole Paquette

I love Outlander Kitchen, it is full of fun descriptions of interesting food - as well as relative to Outlander. I have only visited Scotland once but loved it and its people, and hope to go back there again. Thank you for this lovely website.

17 Sep 2014 - 6:19pm

Deborah Hymon

OMG! Where did you get the plaid place cards with the Celtic knot? Our home is decorated with plaid accents, and we entertain frequently; these would be perfect as our signature cards. Thanks! Deborah


I cut the tartan from an old Christmas card, and printed out the knot from google images. :)

17 Sep 2014 - 6:59pm

Gayle Anderson

I have built my own cookbook to hold all the luscious Outlander recipes. A plastic 3 ring binder and 3 hole page protectors to hold the print outs. I've had to add dividers, also plastic. All of this keeps the recipes legible and clean and organized for quick reference.

17 Sep 2014 - 7:41pm

Jan Anderson

I can't believe it's here as well!! Many years of waiting and it's going to be SO great to see it acted out before us on Saturday! 3 more days!! It feels like Christmas....maybe better! lol The book club lassies and I are planning a Wedding Day party! A little bit o decorating, some amazing food, lots of toasting and a LOAD of fun!!!! The Cranachan looks SO good.....I'll whip up a batch to top off a lovely evening of sisterhood and celebration. Cheers and aloha to EVERYBODY sharing in the excitement, build up and joy of this union between Claire and Jamie! Yahoooooooooooo! ............and OK.......the Wedding NIGHT!!! We've been waiting for that too!!!!!!!!! whoot!

17 Sep 2014 - 8:02pm

Carol Mackey

This will be dessert for three of my grandkids while I "baby" sit (two teens and a tween--don't like that appellation) next week! I kinow they will love it. I was planning to make some Crowdie/ricotta for a pasta dish, so some will be creamy and some won't. Maybe I can get some help whipping the cream . . . raw Michigan honey will be perfect--don't mind the bees knees! lol!! Ceud Taing!


Many of my favourite kitchen memories are of cooking with both my grandmas. :)

17 Sep 2014 - 8:31pm

karen tinsley

Yes..cookbook please! And i agree ramsays shepards pie is the best...been making it for several years now...always comforting!!

17 Sep 2014 - 9:50pm

Becky Smith

Whiskey I presume means a lovely single malt Scotch?


I would avoid peaty whiskies, but other than that, the choice is yours!

17 Sep 2014 - 9:53pm

Stacy Metzger

My husband and I came up with our own special wedding night episode dinner:....Corn on the cob and Tickled Pink Salmon. ;) Your desert sounds perfect.

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