Slow-cooked goose with cranberry salsa

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

  • Prep:35 mins
    Cook:4 hrs
    plus resting
  • Serves 6-8
  • More effort

Nutrition per serving

  • kcal 638
  • fat 44g
  • saturates 13g
  • carbs 5g
  • sugars 4g
  • fibre 2g
  • protein 54g
  • salt 1.7g


  • 1 whole goose (about 6kg), giblets removed, trimmed or excess fat
  • 8 whole cloves
  • 3 star anise
  • 2 chicken stock cubes
  • 2 oranges, zested
  • 2 tsp ground cinnamon
  • 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


  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.

  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).

  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.

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