Burns Night Baked Highland Haggis with Whisky Cumberland Sauce
Celebrate Scotland’s beloved poet with this traditional yet elevated dish: Burns Night Baked Highland Haggis with Whisky Cumberland Sauce. This recipe combines the rich, savory flavor of haggis with a luxurious, tangy sauce featuring redcurrant jelly, citrus juices, red wine, and a bold splash of whisky. Wrapped in foil and baked to perfection, the haggis remains tender and moist, while the sauce offers the ideal balance of sweetness and warmth, thanks to a hint of ground ginger. Garnish with fresh cranberries and thyme for an elegant flourish, and serve alongside classic Scottish sides like neeps and tatties to complete this hearty, authentic feast. Perfect for Burns Night or any occasion that calls for celebrating robust Highland flavors, this dish is a showstopping centerpiece that honors Scotland's rich culinary heritage.
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Recipe Information
Ingredients
- 800 g Haggis
- 50 g Unsalted Butter
- 5 tbsp Redcurrant Jelly
- 120 ml Orange Juice
- 1 piece Zest of Orange
- 1 tbsp Lemon Juice
- 150 ml Dry Red Wine
- 50 ml Whisky
- 0.5 tsp Ground Ginger
- 50 g Fresh Cranberries (optional for garnish)
- 2 sprigs Fresh Thyme (optional for garnish)
Instructions
Preheat your oven to 180°C (350°F) or 160°C (320°F) fan.
Wrap the haggis tightly in aluminum foil to maintain its shape and moisture. Place the wrapped haggis on a baking tray.
Bake the haggis in the preheated oven for 65-70 minutes or according to the package instructions if store-bought.
While the haggis is baking, make the Whisky Cumberland Sauce. Melt the butter in a small saucepan over medium heat.
Add the redcurrant jelly, stirring until smooth and melted.
Stir in the orange juice, orange zest, lemon juice, red wine, ground ginger, and whisky. Bring the mixture to a gentle boil while stirring occasionally.
Reduce the heat to low and let the sauce simmer for 10-12 minutes, allowing it to reduce and thicken slightly. Taste and adjust sweetness or acidity if needed.
Once the haggis is fully baked, remove it from the oven and carefully unwrap the foil.
Serve slices of the haggis with a generous drizzle of Whisky Cumberland Sauce. Garnish with fresh cranberries and thyme sprigs, if desired, for an extra festive touch.
Pair with traditional accompaniments like 'neeps and tatties' (mashed turnips and potatoes) for an authentic Burns Night experience.
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.0 g | 164% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 533 mg | 178% | |
| Sodium | 4414 mg | 192% | |
| Total Carbohydrate | 85.1 g | 31% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 58.3 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
