| | Goose with Cranberry Sauce One 6 1/2 pound goose
2 teaspoons of salt
1 teaspoon of pepper
2 cups of boiling water
1 cup of cranberry jelly
1/2 cup of dry red wine
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1 teaspoon of sugar |
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Preheat your oven to 350ºF. Rub the goose well with salt and pepper. Finely chop giblets. Truss goose and lay breast side down in roasting pan. Add giblets to roasting pan and 1 cup of boiling water. Roast on bottom oven rack for 1 hour. Turn goose over and prick legs in several places to allow fat to run out. Roast for 1 hour longer, basting often with pan juiced and adding more oiling water if necessary. Skim fat as needed. After roasting goose for 2 hours, brush several times with cold, salted water. When goose is done, let set for 20 minutes in switched off oven. Combine the cranberry jelly, red wine, cinnamon, nutmeg, and sugar in saucepan. Pour 1 cup of boiling water into roasting pan and stir to deglaze, strain and combine with cranberry mixture. Bring to a boil, then pour into sauceboat. Serve separately with goose. Serves 6 |
