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Old 12-22-2003, 03:58 AM   #1
Assistant Cook
Join Date: Dec 2003
Posts: 2
Sauces for goose

Turkey has been replaced (finally) by goose this christmas. I have a great recipe for roasting, courtesy of Hugh Fearnley-Whittingstall, but I need a sauce to go with it. Orange sauce is the obvious I guess, but I want it to be completely different to any duck meal. I suppose it should be a fairly light sauce as the meat is rich enough in itself, but any hearty sauce will be fine as long as it's tasty.

The goose is prepared, but I still have the giblets, neck and feet for stock.

Any suggestions?

Pooky is offline   Reply With Quote
Old 12-22-2003, 08:34 AM   #2
Senior Cook
Join Date: Dec 2003
Location: Southeast NC
Posts: 474
Here is a creation JUST FOR YOU! It will help balance the fat in the goose, will be pretty and can be served on the goose or as a dipping sauce. AND it is easy

2 cups Orange Juice
2 cans Cranberry Gel
2 Jalapeno peppers minced
1 cup liquor soaked raisins (I would use brandy, but bourbon or rum would work)
4 whole Cloves
1/8 tsp Allspice

Coombine juice and gelatin in saucepan. Cook oover medium heat and stir until smoooth. Add the raisins and cook for about 10 minutes. Add the jalapenos and the spices, reduce heat to a low simmer (bubbles JUST breaking the surface) and cook for 10 minutes. Serve
BubbaGourmet is offline   Reply With Quote


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