Goose with Cranberry Sauce
Goose is a traditional holiday dish, but don't over do it. One goose will feed 8-10 people. Pair it with our Cranberry Sauce for the perfect holiday meal.
- 6 1/2 lbs 1 young fat goose
- 2 tsp salt
- 1 tsp black pepper
- 8 floz cranberry sauce with whole berries
- 4 floz dry red wine
- 1 tsp sugar
- 2 pinches each cinnamon and nutmeg
- Preheat oven to 180°C (350°F) Gas Mark 4.
- Wash and dry goose, then rub well with salt and pepper.
- Finely chop giblets.
- Truss goose and lay breast down in roasting pan. Add giblets and 1 cup (8 fl oz) 250 ml boiling water, place on bottom shelf of oven and roast for 1 hour. Then turn over and prick legs in several places to allow fat to run out.
- Roast goose for 1 hour longer, basting often with pan juices and adding more boiling water if necessary.
- Skim fat off juices whenever possible.
- After roasting goose for 2 hours, brush several times with cold salted water.
- Bake until juices run clear when piercing thickest part of leg with skewer.
- When done, switch off oven and leave goose in it for 20 minutes.
- Mix cranberry sauce with red wine, sugar and spices. Deglaze roasting pan with boiling water; strain and combine with cranberry sauce.
- Bring to the boil and season to taste.
- Serve poured over goose.
Calories: 1391 kcal
Carbohydrates: 13 g
Protein: 59 g
Saturated Fat: 36 g
Cholesterol: 295 mg
Sodium: 844 mg
Potassium: 1173 mg
Fiber: 1 g
Sugar: 12 g
Vitamin A: 383 IU
Vitamin C: 16 mg
Calcium: 47 mg
Iron: 9 mg