Great Aunt Gertrude's Goose With Cherry Reduction

Instructions

1. Preheat oven to 325°F (160°C).
2. Pat the Goose dry with paper towels. Rub all over with Olive Oil, Salt, and Black Pepper.
3. Place the Goose in a roasting pan and roast for 2-2.5 hours, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
4. While the Goose is roasting, prepare the Cherry Reduction. In a saucepan, combine Cherry Juice, Red Wine Vinegar, and Brown Sugar. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the sauce has thickened slightly.
5. Stir in Butter into the Cherry Reduction just before serving.
6. Let the Goose rest for 10 minutes before carving and serving with the Cherry Reduction.