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Roast Goose with Cranberry Jam
#Steak and roast
Delicious holiday meal

Roast Goose with Cranberry Jam

Roast Goose with Cranberry Jam is slowly roasted and perfect for special occasions. The meat is tender and juicy, and the jam elevates it to the next level.

Roast Goose with Cranberry Jam
Jernej and I love watching "Somebody feed Phil" on Netflix. Phil is such a positive guy that walks around the globe exploring different foods and cultures. In one of the latest episodes, he visited Austin, Texas. He was trying a variety of tacos when he said something along the lines of "chicken is good, duck is better, but the goose is the best," and that's precisely how we would describe this recipe too. This beautiful slow-roasted goose is perfect for holidays and special occasions. The meat is tender, juicy, and delicious, while the cranberry jam makes it even more flavorful and unique.

Slow Roast Goose with Cranberry Jam

This is an excellent recipe to make for holidays or special occasions. We recommend going the extra mile and making the homemade cranberry jam, as it makes all the difference and is perfect with the juicy goose. These are the top reasons why we think you're going to like this recipe: 

  • the meat is juicy, tender, naturally sweet(er)
  • the prep is simple
  • it's the perfect holiday roast for Thanksgiving or Christmas dinner
  • serve it as a showstopping centerpiece
  • feel free to use any leftovers in sandwiches or wraps
  • the cranberry jam is a lovely addition
  • keeps well in the fridge or freezer

Goska z brusničnim džemom

Goska z brusničnim džemom

What to serve with Roasted goose

Transfer the Roast Goose to a serving plate and decorate it with herbs and citruses. Feel free to cut it into pieces and serve it with homemade cranberry jam and your favorite side dish. We recommend:

Roast Goose with Cranberry Jam - prep

Roast Goose with Cranberry Jam - prep

Roast Goose before baking

Storing and freezing

There are two ways to store this delicious Roast Goose.

Keep the chilled homemade Roast Goose, in the fridge, for up to 4 days. Before serving, reheat in the microwave oven or using a skillet.

Feel free to freeze the Roast Goose too. Place it in a freezer-friendly container and place it in the freezer for up to a month. Before serving, defrost at room temperature (or in the fridge overnight), then reheat in the microwave oven or using a skillet.

We can store the fat from roasting the goose too. Strain the fat into a glass jar and close the lid. Keep in the fridge for up to a month or freeze for up to 3 months. Goose fat is excellent for frying, and cooking, as it's full of flavor.

Roast Goose with Cranberry Jam

Roast Goose with Cranberry Jam


Try these delicious holiday dishes

Thanks to Spar Slovenija for all the amazing ingredients and for sponsoring this post. 

Lets get cooking!

  • serves
  • preparation:
  • bake:
  • total time:


  • preparation

    Place a rack in the middle of the oven and preheat it to 240 °C / 465 °F. Take the goose from the fridge for at least 30 minutes before roasting. If you are using a frozen goose, defrost it a day before.

  • season the goose

    Place the goose on a baking sheet and pat dry with a paper towel. Then remove the tip of the wings and the tail using a sharp knife. Remove any giblets. Using a toothpick, prick the skin of the goose. Season with salt and pepper. Insert halved lemon, apple, garlic, and herbs into the goose cavity.

    Instead of maple syrup, feel free to use 1 teaspoon of honey and 1 teaspoon of water.
  • roast the goose

    Cut the carrots and celery into smaller chunks, and cut the onion in half. Add to a large baking dish. Add the goose wings and tail. Place the goose over the vegetables. Pour in the water and place in the preheated oven. Roast for 25 minutes at 240 °C / 465 °F (fan-assisted oven to 220 °C / 430 °F). Then lower the heat to 160°C / 320 °F (fan-assisted oven to 140 °C / 285 °F) and bake for 20 - 25 minutes for each 500g / 1 pound of goose; in our case, roast for 2 hours and a half. Pour those delicious roasting juices over the goose every 40 minutes while roasting. Transfer the roasted goose to a rack and set aside for 20 - 30 minutes.

    If you feel like the goose is roasting too quickly, cover it with aluminum foil for the last 30 minutes of roasting.
  • cranberry jam

    Add dried cranberries, orange juice, brown sugar, lemon juice, and 120ml (1/2 cup) of water to a saucepan. Place over medium-high heat and bring to a boil. Simmer for 10 - 12 minutes or until the cranberries are soft. In a small bowl, combine cornstarch and 60ml (1/4 cup) of cold water. Add to the cranberries and stir. Cook for another 3 - 4 minutes for the jam to thicken. Remove from the heat and serve.

  • serve

    Transfer the roasted goose to a serving plate. Add the vegetables from the roasting, citruses, and decorate it with fresh herbs. Serve with homemade cranberry jam, mlinci, and braised red cabbage


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