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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
haggis	650	g		578.5	0.0	128.7	3.25
scotch whisky	1	cup		578.5	0.0	128.7	3.25
orange juice	1/2	cup		55.8	12.895999999999999	0.868	0.248
orange zest	2	tablespoons	grated	578.5	0.0	128.7	3.25
red currant jelly	1	cup		578.5	0.0	128.7	3.25
salt	1/4	teaspoon		-	-	-	-
cayenne	1	pinch		0.3578	0.0637	0.0135	0.0194

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.