Mandarin Goose

• 1 domestic goose (12 to 14 pounds)
• Salt
• 1 tablespoon all-purpose flour
• 1 tablespoon ground mustard
• 1/2 cup port wine or 1/4 cup grape juice plus 1/4 cup chicken broth
• 1/4 cup orange juice
• 1 medium onion, quartered
• 1/4 cup plum or red raspberry jam
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1 can (11 ounces) mandarin oranges, drained

1. Sprinkle inside of goose with salt. Prick skin well; place breast side up on a rack in a large shallow roasting pan. In a small bowl, combine the flour and mustard; stir in wine and orange juice until smooth. Pour over goose. Add onion to pan.
2. Bake, uncovered, at 350u0b0 for 3 to 3-1/2 hours or until a thermometer reads 180u0b0 (cover with foil during the last hour to prevent overbrowning).
3. Discard onion. Cover goose and let stand 10-15 minutes before carving. Pour pan drippings into a 2-cup measuring cup; skim off fat. Add enough water to measure 2 cups.
4. In a large saucepan, combine juices and jam. Combine cornstarch and water until smooth; add to juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in oranges. Serve with goose.

goose, salt, flour, ground mustard, port wine, orange juice, onion, red raspberry, cornstarch, cold water, mandarin oranges

Taken from www.tasteofhome.com/recipes/mandarin-goose/ (may not work)