Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Cooking apple, cored/wedges
1 Orange, unpeeled/wedges/lge
6 Prunes, pitted dried, chop
2 Geese, 2 1/2 Lb, dressed
2 pk Onion soup, dry (1 1/3 oz)
2 c Wine, dry red
2 c Water

-----------------------CURRANT SAUCE----------------------------
1/4 c Red currant jelly
1/4 c Catsup
1/4 c Wine, port
1/4 c Worcestershire sauce
2 tb Butter or margarine

Combine all asterisked ingredients in a small saucepan. Cook over
medium heat, stirring constantly, until thoroughly heated. YIELD: 1
Cup Currant Sauce Combine apple, orange and chopped prunes, mixing
well. Spoon into cavities of geese. Place each goose, breast side up,
in an oven cooking bag. Combine soup mix, wine and water; pour half
the mixture into each bag. Seal bags; cut 6 small slits in top of
each to allow steam to escape. Place bags in a large shallow pan.
Bake at 350 degrees for 3 to 3.5 hours. Serve geese with currant
sauce. (Hugg`s Note: Rare geese are preferable to dried-out geese)
Hugg`s Note: Substitute muscadine jelly for currant jelly. Source: M.
E. Costello, SOUTHERN LIVING Nov 87 Recipe date: 12/05/87

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