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. ---------------------------------------------------------------------------
Nutrition
Ingredients
