Roast Goose With Cherry Sauce
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- 8 pounds domestic goose
- 2 tablespoons lemon juice
Cherry Sauce:
- 3/4 cup apple-cherry juice
- 1/3 cup sugar
- 9 inches stick cinnamon
- 6 whole cloves
- 1 tablespoon cornstarch
- 1 tablespoon water
- 16 ounces frozen unsweetened tart red cherries, pitted
- 2 tablespoons brandy, or kirsch
Rinse goose, pat dry and season cavity with salt. Tuck drumsticks under band of skin across tail. Skewer neck skin to back. Prick skin well. Place bird, breast side up on a rack in a roasting pan. Brush with lemon juice. Insert a meat thermometer into center of thigh muscle, not touching bone. Roast, uncovered, at 350*F for 3 hours or until meat thermometer registers 180-185*F. Remove fat during roasting. Let stand covered 15 minutes before carving. Serve with Cherry sauce.
Cherry Sauce: Mix juice, sugar, cinnamon stick, and cloves in a saucepan and bring to a boil. Reduce heat, cover and simmer 15 minutes. Remove spices. Combine cornstarch and water, add to juice mixture. Cook until thickened and bubbly. Cook and stir 2 minutes more. Add cherries, thawed and drained, and brandy, heat through.