Crisp Roast Goose with Cranberry–Bay Wine Glaze

Earthy, tart, and deeply flavorful — this goose is slow-roasted to golden perfection and glazed with a cranberry-red wine reduction infused with bay leaf, rosemary, and spice. A stunning centerpiece for the Christmas table.

Botanical Holiday Entrée

Cuisine: Winter European Luxe

Category: Main Course / Roast

Dietary Alignment: Gluten-Free, Low Carb–Adaptable

Difficulty: Advanced (rendering fat, layering flavors, temp control)

Course Entree

Cuisine European

Prep Time 30

Cook Time 3 30

rest time 20

Total Time 4 20

Servings 6 Serves 6–8 Based on a 10–12 lb goose

Calories 380kcal

Ingredients

For the Goose
1 whole goose 10–12 lbs, giblets removed
1 tbsp fine sea salt
1 tsp cracked black pepper
1 head garlic halved crosswise
2 sprigs fresh rosemary
3 bay leaves Laurus nobilis
🍷 Cranberry–Bay Wine Glaze
1 cup fresh or frozen cranberries unsweetened
½ cup dry red wine like Pinot Noir or Syrah
½ cup goose or chicken stock unsalted
1 tbsp apple cider vinegar
2 tbsp Swerve® Brown or golden allulose syrup
2 bay leaves
1 sprig fresh rosemary
2 –3 black peppercorns
Optional: 1 tbsp cold butter to finish

Instructions

Step 1: Prepare the Goose
Pat the goose dry. Score the skin lightly (don’t pierce the meat), especially over the thighs and back.
Prick the fatty areas with a skewer to help render fat.
Season inside and out with salt and pepper.
Stuff cavity with garlic, bay leaves, and rosemary. Let rest at room temp 45 minutes before roasting.
Step 2: Roast the Goose
Preheat oven to 325°F (adjusted for convection).
Place goose breast-side up on a rack in a roasting pan.
Add ½ cup water to the pan to prevent smoking.
Roast, draining rendered fat every 45 minutes (save it for vegetables!).
Begin basting with pan drippings in the last hour.
Roast until internal thigh temp reaches 165–170°F (about 3 hours total for 10–12 lbs).
Let rest 25–30 minutes, tented loosely with foil.
Step 3: Make the Cranberry–Bay Glaze
In a saucepan, combine cranberries, wine, stock, vinegar, sweetener, bay, rosemary, and peppercorns.
Bring to a simmer and reduce for 12–15 minutes, or until thickened and glossy.
Strain for a smooth glaze, or leave rustic with whole berries.
Optional: Whisk in 1 tbsp cold butter off heat for sheen and richness.
Step 4: Serve
Carve goose and drizzle with warm cranberry glaze.
Garnish with extra rosemary sprigs or fresh cranberries for table presentation.

Notes

Nutrition Facts (per 6 oz serving, with glaze)

(FDA-compliant, estimated)

Calories: 380
Total Fat: 30 g
Saturated Fat: 11 g
Protein: 28 g
Carbohydrates: 3 g
- Fiber: 1 g
- Sugar Alcohols: 1 g
- Net Carbs: 1 g
Sodium: 240 mg

📦 Storage & Goose Fat Tip

Refrigerated: 3–4 days
Freeze: Carved goose slices or glaze up to 1 month
Rendered goose fat: Strain and store for up to 3 months — use to roast vegetables, sear mushrooms, or crisp greens

✨ Culinary & Botanical Notes

Cranberries offer clean tartness without needing citrus
Bay + rosemary + garlic inside the bird infuse herbal, piney depth
Red wine + vinegar in glaze brings balance and depth to goose’s richness
No orange = more savory-forward and adaptable to your full menu

🛡️ Consumer Safety Note

⚠️ Notice: This recipe uses whole bay leaves (Laurus nobilis) for infusion only — remove before serving. Goose must be cooked to safe internal temperature (165°F thigh) and rested for best results. Use only culinary-safe sweeteners and organic cranberries when possible.

Crisp Roast Goose with Cranberry–Bay Wine Glaze