Burns Night Baked Highland Haggis With Whisky Cumberland Sauce

• 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

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.

fresh haggis, cumberland, scotch whisky, orange juice, orange zest, red currant, salt, cayenne

Taken from www.food.com/recipe/burns-night-baked-highland-haggis-with-whisky-cumberland-sauce-281602 (may not work)