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  • 10 pound goose
  • Salt and pepper
  • ½ cup Orange Marmalade
  • 3 ounces Orange Juice Concentrate
  • 2 16 ounce cans Sweet Cherries w/heavy syrup
  • ½ cup Red Wine or Madeira
  • 3 tablespoons Brown Sugar, pack firm
  • 2 tablespoons Cornstarch
  • Salt & Pepper


  • Preheat oven to 325. Place the goose on a rack in a roasting pan and sprinkle with salt and pepper. Roast for 20 minutes per pound.
  • In a small bowl, stir together the marmalade and orange juice concentrate.
  • During the last 30 minutes of roasting baste the goose with the orange mixture every 10 minutes.
  • Meanwhile, in the container of a blender or food processor fitted with the metal chopping blade, process the contents of ONE can of cherries until the mixture is smooth.
  • In a medium saucepan, combine the pureed cherries, the remaining can of cherries, the wine, brown sugar and cornstarch. Cook over medium-high heat, stirring constantly, until the mixture boils. Boil for 1 minute, or until the sauce thickens, stirring constantly.
  • Cut the goose into quarters, and serve with the warm sauce on the side.