Burns Night Baked Highland Haggis With Whisky Cumberland Sauce

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   CUMBERLAND WHISKY SAUCE:

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   In a medium saucepan, combine the whisky, orange juice, and orange zest, and bring to a boil.

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   Lower the heat and simmer, stirring occasionally, until reduced by 50 percent in volume to about 3/4 cup.

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   Add the redcurrant jelly, salt, and cayenne, and stir well.

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   Cook until thickened, about 2 to 3 minutes.

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   Remove from the heat and pour into an attractive serving bowl. Cool slightly before serving with your baked haggis.

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   HAGGIS:

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   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.

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   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.

* Per serving · 4 servings · Values may vary.