Burns Night Baked Highland Haggis With Whisky Cumberland Sauce - cooking recipe

Ingredients

HAGGIS
650 g fresh haggis
CUMBERLAND and WHISKY SAUCE
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

Preparation

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.