Name: Roast Goose with Cranberry Jam
Prep time: 15 min
Total time: 165 min
Yield: serves 6 people
Cuisine: Slovenian
Ingredients: 3 kg (6.5 pounds) goose, fresh or frozen; 1 tsp maple syrup; 4 garlic cloves; 1 lemon; 1 apple; 2 sprigs of rosemary, 4 sage leaves, 2 sprigs of thyme; 2 carrots; 2 onions; 1 celery stalk; 80 ml (1/3 cup) water; 200 g (1 1/2 cup) dried cranberries; 180 ml (3/4 cup) orange juice, freshly squeezed; 2 tbsp brown sugar; 2 tbsp lemon juice, freshly squeezed; 180 ml (3/4 cup) cold water; 1/4 tsp cornstarch

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

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:

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.

Try these delicious holiday dishes

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

Ingredients

roast goose

3 kg (6.5 pounds) goose, fresh or frozen

1 tsp maple syrup

4 garlic cloves

1 lemon

1 apple

2 sprigs of rosemary, 4 sage leaves, 2 sprigs of thyme

2 carrots

2 onions

1 celery stalk

80 ml (1/3 cup) water

cranberry jam

200 g (1 1/2 cup) dried cranberries

180 ml (3/4 cup) orange juice, freshly squeezed

2 tbsp brown sugar

2 tbsp lemon juice, freshly squeezed

180 ml (3/4 cup) cold water

1/4 tsp cornstarch

Tools and equipment

baking dish

paper towel

brush

toothpick

knife

saucepan

METHOD

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.

Tip

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.

Tip

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.

—

Roast Goose with Cranberry Jam