Place the apples in the cavity of the goose. Place the goose on a rack in a roasting pan. Roast at 350 degrees for 20 minutes per pound. Combine the applesauce, jelly, cinnamon, nutmeg and corn syrup in a saucepan and mix well. Cook over low heat until the jelly is melted and mixture is well combined, stirring constantly. Reserve a portion of the baste for use as a sauce. Baste the goose frequently with the remaining mixture. Serve with the reserved sauce. Makes 4 to 6 servings.
Ingredients
2 apples, peeled and sliced
1 wild goose
1 (16-ounce) can applesauce
3/4 cup currant jelly
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup corn syrup
