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Slow-cooked goose with cranberry salsa

Slow-cooked goose with cranberry salsa

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus resting
  • More effort
  • 6-8

The salsa’s fruity, delicate heat is a good contrast to the richness of the goose, and makes a fresh alternative to the traditional cranberry sauce

Nutrition: per serving (8)


  • 1 whole goose (about 6kg), giblets removed, trimmed or excess fat

For the spice mix

  • 8 whole cloves
  • 3 star anise
  • 2 chicken stock cubes
  • 2 oranges , zested
  • 2 tsp ground cinnamon

For the salsa

  • 2 onions , finely chopped
  • 2 tbsp olive oil
  • 200g cranberries , defrosted if frozen
  • 1 orange , zested and juiced
  • 2 limes , zested
  • 1 tbsp cranberry sauce
  • 2 green chillies , finely chopped
  • 1 tsp picked thyme leaves


  • STEP 1

    Take the goose out of the fridge 1 hr before cooking. Heat oven to 160C/140C fan/gas 3. In a frying pan, toast the whole spices over a medium heat until aromatic. Use a pestle and mortar (or spice grinder) to grind to a fine powder. Mix in the crumbled stock cubes, orange zest, 1 tsp salt and cinnamon.

  • STEP 2

    Lay the goose in a high-sided roasting tin, score the skin all over with a sharp knife and rub in the spice mix, making sure you press into all the cut marks. Loosely cover the tin with foil and roast for 2 hrs, then remove the foil and roast for a further 2 hrs. Once cooked, rest for at least 20 mins, loosely covered with foil. Reserving the fat to roast your cabbage (see goes well with).

  • STEP 3

    While the goose cooks, make the salsa. Fry the onions in the oil over a medium heat for 10-15 mins until golden brown. Add the cranberries, cook for a few more mins, then remove from the heat. Mix in the remaining salsa ingredients and keep in a warm place to allow the flavours to infuse. Carve the goose and serve with the salsa.

Recipe from Good Food magazine, December 2016

Goes well with


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