Go Back
Print Pin

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 minutes
Cook Time 3 hours 30 minutes
rest time 20 minutes
Total Time 4 hours 20 minutes
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.