Holiday Candied Goose Recipe

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Holiday Candied Goose

Donald Cairns


I first made this Goose dinner 30 years ago for the family and was and still is a great hit with anyone who tries it.

★★★★★ 1 vote
10 to 15
2 Hr
4 Hr 30 Min


1 large goose 12lb to 18lb cleaned
1c water
3c dark brown sugar
1/3c tangerine juice (freshly squeezed)
1 tps salt
2 tbs 0regano
1 garlic wedge crushed
1 stick butter (1/2 cup)
1/4c a1 sauce
3 tbs shaved tangerine skin
2tbs molassis
1tbs butter


1clean and prep 1 large goose 12 to 15 lbs
2in medium size sauce pan combine water,tangerine juice,butter,a1 sauce,molasses, salt,and brown sugar.
bring to a fast boil,turn down heat until you have a rolling biol, let boil 5 to 8 min/s or until sauce begins to glaze to sides of sauce pan (soft hard ball) remove from heat and let stand 8 to 10 min/s. brush on goose, save 1/2 the sauce for later use.
3in small fry pan melt 1 tbs butter combine garlic wedge,oregano, on low heat mix until garlic becomes slightly brown, spread over goose (do not brush on). cover with lid or tin foil.
4bake goose at 350 for 3-1/2 to 4 hours brushing on more of the sauce every time you check the goose about every 20 min/s. when goose is done take form the roaster and place onto platter and sprinkle on tangerine shavings. let stand for 5 min/s before slicing. (allows sauce to become a soft glaze)

About this Recipe

Course/Dish: Other Main Dishes