Burns Night Baked Highland Haggis With Whisky Cumberland Sauce Recipe

How to Make Burns Night Baked Highland Haggis With Whisky Cumberland Sauce

1. **Cumberland Whisky Sauce:**
2. In a medium saucepan, combine 1/2 cup Scotch whisky, 1/4 cup orange juice, 1 tablespoon orange zest, and bring to a boil.
3. Reduce heat to low and simmer, stirring occasionally, until the mixture reduces by half to approximately 3/4 cup (about 15-20 minutes).
4. Stir in 1/2 cup redcurrant jelly, 1/2 teaspoon salt, and a pinch of cayenne pepper.
5. Cook until thickened, about 2-3 minutes.
6. Remove from heat and pour into a serving bowl. Cool slightly before serving.
7. **Baked Haggis:**
8. Preheat oven to 200°C (400°F/Gas Mark 6).
9. Remove haggis from its outer packaging. Prick the haggis all over with a fork.
10. Wrap the haggis tightly in foil, like a baked potato.
11. Bake for 1 hour and 30 minutes.
12. To serve, carefully split the haggis open with a sharp knife and spoon the contents over your favorite accompaniments such as neeps and tatties (mashed turnips and potatoes), clapshot, rumbledethumps, buttered leeks, skirlie mash, champit tatties, and buttered cabbage. Serve alongside the Cumberland Whisky Sauce.