Burns Night Baked Highland Haggis With Whisky Cumberland Sauce – a delicious recipe with fresh haggis, CUMBERLAND, Scotch whisky, orange juice, orange zest, red currant. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
18
kcal
Calories
5
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: HAGGIS, 650 g fresh haggis, CUMBERLAND and WHISKY SAUCE, 1 cup Scotch whisky, and more.
Yes, Burns Night Baked Highland Haggis With Whisky Cumberland Sauce falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
