Burns Night Baked Highland Haggis With Whisky Cumberland Sauce

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 650 g fresh haggis
• 1 cup scotch whisky
• 1/2 cup fresh orange juice
• 2 tablespoons grated orange zest
• 1 cup red currant jelly
• 1/4 teaspoon salt
• 1 pinch cayenne

Recipe

• 1 cumberland whisky sauce:.
• 2 in a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil.
• 3 lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup.
• 4 add the redcurrant jelly, salt, and cayenne, and stir well.
• 5 cook until thickened, about 2 to 3 minutes.
• 6 remove from the heat and pour into an attractive serving bowl. cool slightly before serving with your baked haggis.
• 7 haggis:.
• 8 preheat the oven to 200c/400f/gas 6. remove the outer packaging from the haggis then prick all over with a fork, wrap in foil like a baked potato and bake in the oven for 1 and a half hours.
• 9 to serve, split open the haggis with a sharp knife and spoon the contents over neeps and tatties or serve separately with other traditional accompaniments - see the introduction.