How To Make Goose and Cranberry Sauce Recipe
A festive main dish of succulent roast goose paired with a sweet and tangy cranberry sauce.
Preparation: 20 minutes
Cooking: 2 hours 30 minutes
Total: 2 hours 50 minutes
Serves:
Ingredients
- 1 (4-5 lbs) whole goose, giblets removed and patted dry
- Salt and black pepper, to taste
- 2 cups fresh or frozen cranberries
- 1 cup white sugar
- 1/2 cup orange juice
- 1/2 cup water
- 1 cinnamon stick
- 2 cloves
Instructions
- Preheat the oven to 350°F.
- Season the goose inside and out with salt and pepper. Place it breast-side up on a roasting pan.
- Roast the goose for 2 hours, basting every 30 minutes with the pan juices.
- While the goose is roasting, make the cranberry sauce. Combine the cranberries, sugar, orange juice, water, cinnamon stick, and cloves in a small saucepan. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
- Remove the goose from the oven and let it rest for 15 minutes before carving.
- Serve the goose with the cranberry sauce on the side.
Nutrition
- Calories : 842kcal
- Total Fat : 63g
- Saturated Fat : 18g
- Cholesterol : 256mg
- Sodium : 199mg
- Total Carbohydrates : 40g
- Dietary Fiber : 3g
- Sugars : 32g
- Protein : 34g
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