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Christmas Goose with Orange Glaze

 Christmas Goose with Orange Glaze
Steeped in tradition and rich with flavor, a holiday goose is an impressive centerpiece to your meal. The delicious aroma and tangy orange sauce makes this a bird even Scrooge would love. —Terri Draper, Columbus, Montana
10 ServingsPrep: 15 min. Bake: 2-3/4 hours + standing


  • 1 domestic goose (10 to 12 pounds)
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 6 small navel oranges, divided
  • 1/3 cup light corn syrup
  • 2 tablespoons sugar


  • Sprinkle goose with salt, sage and pepper; prick skin well with a
  • fork. Cut three oranges into quarters; place in goose cavity. Tuck
  • wings under goose; tie drumsticks together. Place breast side up on
  • a rack in a roasting pan.
  • Bake, uncovered, at 350° for 2-3/4 to 3-1/4 hours or until a meat
  • thermometer reads 180°. (Cover loosely with foil if goose browns
  • too quickly). If necessary, drain fat from pan as it accumulates.
  • Cut peel from remaining oranges into long thin strips; cut oranges
  • into sections, discarding membranes. Set aside.
  • Place goose on a serving platter; cover and let stand for 15 minutes.
  • Meanwhile, in a small skillet over medium heat, cook and stir corn
  • syrup and sugar until sugar is dissolved. Stir in orange sections
  • and peel; heat through.
  • Brush glaze over goose. Spoon orange sections and peel around goose.

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Christmas Goose with Orange Glaze (continued)

Directions (continued)

  • Yield: 10 servings.
Nutritional Facts: 8 ounces cooked goose equals 725 calories, 47 g fat (15 g saturated fat), 196 mg cholesterol, 394 mg sodium, 18 g carbohydrate, 1 g fiber, 55 g protein.