Burns Night Baked Highland Haggis With Whisky Cumberland Sauce

Recipe by French Tart
READY IN: 1hr 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CUMBERLAND WHISKY SAUCE:
  • In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil.
  • Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup.
  • Add the redcurrant jelly, salt, and cayenne, and stir well.
  • Cook until thickened, about 2 to 3 minutes.
  • Remove from the heat and pour into an attractive serving bowl. Cool slightly before serving with your baked haggis.
  • HAGGIS:
  • 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.
  • 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.
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