Our ancestors were very kind to poultry. So even the slaughter of a chicken was timed only for a big event: (pies made from butter dough filled with the meat of this poultry) were usually baked for ritual, religious occasions. Goose baked with apples or porridge was made only on the occasion of major holidays - feasts - with many guests.
No one would have served such a royal - without exaggeration - dish to the groomsmen for vytiya (cry for the bride), wedding ransom and train. Only at the wedding feast and in agreement between the matchmakers and the parents could one taste a real whole goose or goose cooked with apples or porridge and mushrooms.
The standard recipe for goose with apples is known to almost every housewife. The bird must first be scalded, plucked, gutted and stuffed with your favorite stuffing. With store-bought semi-finished products everything is simpler.
You need it:
- defrost slowly in the refrigerator (takes about a day)
- scald and strip feathers, if this was not done by careless culinary workers
- remove the cervical spine
- sew up the neck so that the fat does not leak out and the filling does not spill out
- cut out the fat near the tail and cut it out (otherwise the meat will have an unpleasant musky smell)
- chop off the outer phalanx of the wings - it will dry out during cooking.
A goose is just a bird. Despite the simplicity of its preparation, all you have to do is gape a little and the juicy goose meat becomes dry and tasteless. Therefore, when preparing it, it is advisable to look into the oven more often and pour the released fat or water over the dish.
Recipe with apples
The most famous recipe is a goose in the oven stuffed with apples. They make the meat more juicy, and the sourness pleasantly sets off the fatty meat.
You will need:
- goose carcass - 1 pc. (about 3 kg.)
- sour apples (Antonovka is suitable) - 5 pcs.
- salt - about 1 tea. spoons
- ground black pepper - about 0.5 tea. spoons.
For the marinade:
- odorless vegetable oil - 70 gr.
- garlic - 5–6 large cloves
- favorite dry spices (thyme, basil, peppermint, hot pepper, etc.) - to taste
- lemon juice - 2 tbsp. spoons
Cooking steps
- We thoroughly wipe the prepared carcass with the neck sewn up inside and out. Rub with salt and black pepper.
- We crush the garlic from the indicated ingredients. Rub the goose with it inside and out. Leave for at least 30 minutes.
- Peel the apples, remove the cores and cut each into approximately 6 pieces. Add salt and pepper. Sweet apples, in principle, can also be used, but they will need to be flavored with lemon juice.
- Stuff the bird tightly. Then we sew up the tail area so that the juice does not leak out.
Tip: to prevent delicious fat from leaking out of the goose, you need to lift the bottom edge of the skin from the back to the top, towards the belly, and sew it up.
- Now cover the ends of the legs and wings with foil so they don't burn.
- Place foil paper on a baking sheet, put the goose on top, cover it with another sheet, press tightly.
- We put the bird in the oven (if desired, you can let it “get used” to the marinade and apples for several hours). “Bottom heating” mode, temperature 200°C. Bake for 2 hours, periodically (every 20 minutes) pouring juice over the bird. Reduce the temperature to 180°C. A carcass weighing 3 kg will be baked for another 1 hour. Don't forget to water the carcass.
- Remove the foil and bring the skin to a brownish-golden state at a temperature of 200°C in the “top heat” mode.
- We take out our goose baked with marinade and apples, remove the threads, put it on a dish, decorate with a side dish and serve to our dear guests.
Tip: if the goose is not baked in foil, then it is better to place it on a wire rack and place a baking sheet or other container with water underneath. The meat will turn out juicy, and excess fat will flow out into the pan.
Recipe with sauerkraut and cranberries
This filling will make the meat tender and piquant.
You will need:
- small goose carcass (approximately 3 kg) - 1 pc.
- salt and pepper for rubbing poultry
- sauerkraut - 600 gr.
- cranberries - a handful (to taste)
For the marinade:
- soy sauce - 2 tbsp. spoons
- white wine - 100 ml.
- honey - 1 tbsp. spoon
- garlic - 3 cloves
- onion - 1 pc.
- spices for poultry - to taste
Cooking steps
- We prepare the carcass as in the first recipe, rub it with salt and pepper and leave it in the cold for a day to dry and salt.
- Crush the garlic, grate the onion on a fine grater and make a marinade for the goose in the oven. Coat the bird with it and leave to marinate for several hours.
- cabbage with cranberries. Sew it up. Place on a baking sheet, cover with foil and cook in the same way as in the first recipe.
- An hour before cooking, turn the carcass over. At the same time, you can place peeled potatoes (whole or cut in half) on a baking sheet. From time to time we turn the potatoes.
- We serve our holiday goose, covering it with potatoes sprinkled with herbs.
Goose prepared according to this recipe turns out exceptionally tasty, the meat becomes softer from sauerkraut, and cranberries add piquancy and sourness.
Tip: to marinate the carcass better, you can wrap it in cling film.
Buckwheat porridge recipe
In principle, you can make poultry with rice and even pearl barley, but in the traditional Russian recipe, the goose is baked with this particular grain.
We will need:
- goose carcass weighing 3 kg - 1 pc.
- dry buckwheat - 300 gr.
- bulbs - 2 pcs.
- carrots - 2 pcs.
- mushrooms (preferably tubular, but champignons are also possible) - dry 50 grams or fresh/frozen 300 grams.
- salt and pepper for rubbing poultry and for porridge
- vegetable oil for frying
For the marinade
- large cloves of garlic - 4–5 pcs.
- vegetable oil - 50 gr.
- favorite spices for poultry - to taste
- lemon juice or white wine - 3 tablespoons
Cooking steps
- Rub the goose carcass with salt and pepper and leave in the cold for 6 hours.
- Crush the garlic and make the marinade. Generously rub the bird with it.
- First, fry the finely chopped onion until golden brown.
- Add carrots grated on a coarse grater and fry them until half cooked.
- Pour coarsely chopped mushrooms into a frying pan and fry them with added water for about 20 minutes. Dry mushrooms must first be washed and soaked in warm water for 2 hours.
- Let the buckwheat cook and add all the fried ingredients to it.
- Cook the porridge until half cooked - it still has to absorb the fat from the goose.
- Stuff the goose with buckwheat until it is 2/3 full. Sew up and cook under foil in the oven for 3 hours. First 1 hour at 200°C, then 2 hours at 180°C. Don’t forget to baste with fat and be sure to brown the skin at the end.
Tip: you can cook the goose in a roasting bag. One end of it must be left open so that excess heat comes out of the carcass.
Firebird with apples
If you are planning a special event with a banquet dedicated to it, the goose in the oven will be the real king of the festive table. Any side dishes go well with it - potatoes, rice, raw and grilled vegetables. Be sure to serve the poultry meat with sour cranberry and quince sauce... Your guests will definitely like your gastronomic surprise and remember it for a long time!
When the New Year approaches, I like to get away with my family and close friends for two or three days. Somewhere in a country house: decorate a real Christmas tree in the yard with your children, light a fireplace... What could be better? In the city, the pre-holiday bustle continues until the very last moment, when, having finally reached home, tired and irritated due to traffic jams and queues, we strive to quickly prepare everything - just to have time to set the table before the arrival of the guests and the chimes. And here - silence, snowdrifts, stars, and on the table - a goose in apples shimmering with a golden sheen!
The goose is a proud and capricious bird. It has quite tough meat, so it needs to cook for at least 3-4 hours. It is believed that for every kilogram of meat it is worth spending about an hour of cooking, so it is good to start preparing for the holiday in the very morning. The whole company can be involved in this exciting process: one cuts apples, another rubs the bird with seasonings, the third takes care of the oven. My little daughter, for example, loves to help me in the kitchen, doing some simple things for me, but very significant things for her.
Baked goose with apples in cranberry sauce
For 6 persons. Preparation: 1 hour.
Cooking: 4–5 hours.
- 1 goose (5–6 kg)
- 4–5 Antonov apples
- 500 g frozen cranberries
- 1 head of garlic
- 1 bunch of thyme
- 100 g honey
- 200 ml chicken broth
- 100 g melted butter
- 2 tbsp. l. Sahara
- salt pepper
Rub the goose carcass inside and out with salt, pepper, crushed garlic and melted butter. Peel the apples, remove the core, cut into quarters. Stuff the goose with them, adding thyme and garlic cloves, and stabbing with toothpicks. Leave to marinate for 40 minutes. Place on a baking sheet, cover with foil and bake for 4-5 hours in an oven preheated to 180°C. Baste with rendered fat from time to time. When the meat becomes soft and its juice is light, remove the foil, pour more fat and keep in the oven for another 10-15 minutes until golden brown. Don't forget to take out the toothpicks! For the cranberry sauce, caramelize the sugar and honey in a saucepan, then add frozen cranberries or cranberry juice. Drain the berries and add chicken broth. Once it has evaporated, add salt and pepper to taste and then strain the sauce.
There are many ways to cook goose: with porridge, with sauerkraut... But it seems to me that the most festive option is with apples. Antonovsky ones are best suited - they give a wonderful, unlike anything else, spicy-sour aroma. Choose a large goose, at least 5–7 kg (its meat should be yellowish-white in color and smell good). It is important that the bird is not frozen: to check this, you need to press on the meat with your finger and see how it reacts. If the dent is restored quickly, it means you have a fresh carcass in your hands. To give the goose a rich taste, it must be marinated in advance in a mixture of pepper, salt and garlic. And so that the goose does not turn out dry, during the cooking process it must be constantly watered with its own juice. I’ll tell you a little secret to those who want to see the notorious golden crust on the goose: you need to rub it with melted butter and under no circumstances pour water on it!
The goose does not require exotic snacks. An assortment of pickles and pickled apples, cranberry liqueur and sweetish liqueurs will perfectly highlight its taste. In the meantime, we are enjoying the goose, in the oven you can bake a beautiful, light berry shortcake with blueberries or blueberries - a sweet surprise for the children.
For 6 persons. Preparation: 40 minutes.
Preparation: 10 minutes.
For the test:
- 300 g butter
- 190 g powdered sugar
- 2 eggs
- 500 g wheat flour
- 60 g almond flour
For filling:
- 200 g blueberries (or blueberries, fresh or frozen)
- 100 g butter
- 200 ml milk
- 3 eggs
- 100 g sugar
- 50 g powdered sugar
- 7 g gelatin
Mix butter and powdered sugar in a mixer. Add eggs and salt, mix, add almond and wheat flour. Knead the dough (briefly), grease the baking dish with oil and place the finished dough on it. Spread it over the pan and bake for 10 minutes in an oven preheated to 180°C. For the filling, mix sugar, butter and milk and bring to a boil. Remove from heat, add egg and gelatin. Mix blueberries with powdered sugar and mash a little. Spread the berry filling on top and place the pie in the oven for another 5 minutes.
A whole baked goose in the oven is usually prepared for the holiday. I offer you a recipe for a festive goose, and maybe not only a festive one, baked goose with rice and cranberries.
The goose, as usual, is very fatty. The goose takes several hours to cook in the oven, just like chicken. Baking a goose in the oven so that the meat is juicy and the crust is crunchy can sometimes be very difficult. There are several ways to achieve this effect. You can pre-marinate the goose overnight. Also, as one of my colleagues once advised, boil the goose until half cooked. And then fry it in the oven.
Another way is to drain the rendered fat. And so that it is rendered better, prick the goose carcass, namely its skin, with a skewer without piercing the meat.
You can also get a golden crispy crust on the goose if you cook it for the first 2-2.5 hours, covering it with foil. And about an hour before the end of the cooking process, remove the foil and let the goose brown.
Compound:
Goose – 1 carcass (weighing about 5 kg with giblets)
Onion – 1 head
Oil – 2 tablespoons
Celery – 1 stalk
Black pepper – 1 teaspoon (not heaped)
Bay leaf – 3 pieces
Thyme – 1 sprig
Parsley – 1 sprig
Flour – 2 tablespoons (without top)
Red wine – 150 ml
Bacon – 225 grams
Red onion – 2 heads
Rice – 125 grams
Redcurrant jelly – 2 tablespoons
Dried cranberries – 75 grams
Red apples – 3 pieces
Egg – 1 piece
Powdered sugar - 2 tablespoons (without top)
Basil – 2 sprigs
How to cook goose:
Rinse the goose giblets well. Heat a tablespoon of oil in a saucepan. You can take any oil: butter or vegetable.
Finely chop the onion. Cut the celery into small pieces.
Fry the offal, except the liver, with onion and celery until golden brown.
Cool slightly and pour 1.7 liters of cold water. Bring to a boil over low heat. When boiling, remove the foam.
Add pepper and herbs: thyme, parsley, one bay leaf. Cook until tender at a low boil.
Remove the giblets and strain the broth.
Prepare minced rice. Rinse the rice and add about 1 liter of water. Add salt to taste and cook until the rice is ready at a low simmer.
Drain the water and cool the rice under cold water.
Heat a frying pan and fry the pieces of bacon without oil, cutting it into small strips, until golden brown.
Place the bacon in a bowl, and fry the goose liver in this fat, which was formed during frying. Cool and chop finely. Add to fried bacon.
Finely chop the red onion and fry in a frying pan until it becomes soft and transparent. Add dried cranberries and cook for another 1-2 minutes.
Then mix the fried onions and cranberries with bacon and liver. Cool and mix with cooked rice. Add salt to taste and season with ground pepper. Mix the filling well.
Pull back the skin of the goose around the neck along the back. Can be cut with a knife. Then place the carcass in a bowl or tray. Place in the sink and fill with hot boiled water.
Dry the inside and outside of the cavity well with paper towels.
Place half of the filling into the prepared cavity under the skin. Stretch the skin slightly and tuck it in. Can be pinned with a toothpick or thread. Place the rest of the filling on a greased piece of foil and wrap.
Place the goose in a tray. Rub the skin and cavity of the goose with salt and pepper. Then put a whole apple and 4 sprigs of sage inside the goose.
Add more salt and pepper to the goose pan. Place in an oven preheated to 220-200 degrees. Fry for 30 minutes, basting with rendered fat several times.
Then reduce the temperature in the oven to 180-170 degrees and fry for about two and a half hours. Periodically open the oven and pour fat over the goose carcass. Drain off excess fat.
30 minutes before the end of cooking, place the remaining filling in the oven. Check if the goose is ready by piercing the meat in the thigh and breast area with a skewer or skewer. If the juice is light, then the goose is ready.
Transfer the finished goose to a warm dish and cover with foil and a towel. Leave it like this for at least 20 minutes.
Prepare the sauce. Heat oil in a frying pan. Add the remaining apple, cut into thick slices, and powdered sugar. Roast for 405 minutes until the powdered sugar caramelizes. Place on a plate.
Add 2-3 tablespoons of fat and fry the flour in it. Then gradually add red wine. Stir the sauce well so that there are no lumps. Boil for 5 minutes and pour in the giblet broth. Mix well and bring to a boil. Boil on low for 5 minutes. Then strain the sauce through a sieve.
Serve the goose with the stuffing and fried apples.
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Roasting a goose is a troublesome task. Preparatory work must begin 1-2 days in advance. The whole goose carcass can be cooked by filling it with any combination of products. This will make a delicious meat dish and side dish at the same time. You can cook this bird in pieces, which is also very appetizing. Cooked dishes are always a decoration for the table. Therefore, the process itself must be approached with special care. In order for the meat to be tender and juicy, you need to know some subtleties.
It is better to buy fresh or chilled poultry. But if you come across a frozen goose, then defrost it gradually over the course of a day. When choosing a carcass, consider its size. The optimal weight is from two to four kilograms. It all depends on how many people you are going to feed. The age of the bird also matters. A young goose's legs are yellow, while an old goose's are reddish. The meat of a young specimen is more tender and will cook faster.
Marinate the bird
It's no secret that goose meat is a little tough. Therefore, the question arises: “How to cook a soft goose?” There are some subtleties here too. Festive goose dishes will be tastier if the bird is pre-marinated. The first thing to do after washing the carcass and preparing it is to rub it with salt and spices and leave it in the refrigerator for several days. For greater effect, wrap the goose in cling film. The second way to make goose dishes more tender in the oven is to soak the bird in a light solution of apple cider vinegar. This will take about 12 hours. White wine can also be used as a marinade. Rub the carcass with spices and salt, pour this drink over it and wrap it in film. Place it in the refrigerator for 12 hours.
Baking rules
Roasting a goose also has its tricks. First we set the temperature to a very high temperature (250 degrees). We keep the bird for about 25-30 minutes. Then reduce the speed to 180 degrees. For the last hour, goose dishes are cooked in the oven at 200 degrees. If you are using a sleeve, cut it open 20 minutes beforehand and let the bird brown. Baking time is about 2-3 hours. It all depends on the size of the carcass. During the process, baste the goose with the fat that has been released. This will make the meat even more tender and juicy.
Goose with cherry sauce
Recipes with goose in the oven are distinguished by their diversity. Various fillings, sauces, side dishes and cooking methods make these dishes multi-faceted and appetizing. Let's prepare a goose with For this you will need a carcass weighing about 2 kilograms, 250 milliliters of red, three small spoons of cinnamon, 250 grams of pitted cherries, spices (salt and pepper).
We wash the goose, rub it with spices and leave it in the refrigerator for 12 hours. Then we take it out and make several punctures in the carcass so that the juice is released during the baking process. This is the recipe. Place the carcass in the oven, not forgetting to make several holes in the bag for steam to escape. Bake the bird for about 2 hours. During this time you can prepare the sauce. Pour wine into a saucepan and add cherries. We also add a little salt, pepper and cinnamon. Bring the sauce to a boil and, reducing the heat, simmer for about 15-20 minutes. 30 minutes before the goose is ready, open the sleeve and pour the sauce over the carcass.
Goose with apples
Goose baked with apples is one of the most popular recipes. This dish is loved by many and is the main decoration of family celebrations. We choose a bird weighing at least three kilograms. You also need to take 5 large sweet and sour apples, one onion, two medium lemons, a peeled clove of garlic, one medium carrot, black pepper and salt. We process the carcass and rub it with pepper, salt and chopped garlic.
We put it aside for now, or better yet, in the refrigerator. Peel the vegetables and cut into strips. We take out the goose and make cuts in the skin. Place onions and carrots there. Squeeze the juice out of the lemons and pour it over our bird. Place the goose in the refrigerator for 12 hours. Cut the apples into 4 parts, removing the core. We put them inside the carcass along with a bay leaf. Goose baked with apples will be ready in 2 hours. The heating temperature is 200 degrees.
Goose stuffed with buckwheat
For the first time it is better to use classic recipes. There are a lot of dishes with goose, but buckwheat is used as a filling very often. To prepare tender and tasty meat, you will need a goose carcass (2-2.5 kilograms), half a glass of honey, 150 grams of adjika, a glass of buckwheat, one onion, 200 grams of boiled mushrooms, vegetable oil and spices. Mix honey and adjika and rub the goose with this mixture. Place it in the refrigerator, wrapped in cling film, for 5-6 hours.
In general, the longer the bird is marinated, the better and more tender the meat will be. Boil buckwheat with a little salt. It needs to be half raw. Cut the onion into cubes and fry with the addition of a small amount of vegetable oil. Add boiled mushrooms (any kind) to the frying pan and lightly brown them too. Add this mixture to buckwheat and get a delicious filling. We stuff the goose and sew up the belly with thread. This is a goose recipe in the sleeve, so we pack the bird and put the baking sheet in the oven. The total baking time is 1.5-2 hours. The dish is perfectly complemented by fresh vegetables. The result is a rosy and delicious baked goose. The recipe is simple and straightforward, suitable for any feast.
Goose with potatoes
This recipe allows you to get tasty and tender meat and aromatic potatoes soaked in juice as a side dish. And for this you will need a standard set of products. Take a goose carcass (1.5-2 kilograms), 1-1.5 kilograms of potatoes, 100 grams of mayonnaise, a peeled head of garlic, salt, any spices and pepper. Chop the garlic in any convenient way. Then mix it with mayonnaise and spices. We wash and dry the carcass.
Rub it with the prepared garlic mixture on all sides. Place the goose on a baking sheet, and place the potatoes, cut into slices, around the bird. Preheat the oven to 200 degrees. Cover the baking sheet with foil and send the dish to bake. Cooking time is 2-2.5 hours. But 15-20 minutes before it’s ready, you need to remove the foil and let the meat brown. To make the potatoes and goose juicy, you can water them with the released fat and juice during the process.
Unusual recipe
Some goose dishes in the oven require some skill. For example, removing bones from a carcass. We take out only accessible large bones so as not to disturb the integrity of the bird. Rub the goose prepared in this way with a mixture of salt, pepper and any spices. Lubricate it with mayonnaise and chopped garlic and send it to marinate in the refrigerator. From the remaining bones, cook the broth, and on its basis - millet porridge (2 cups) until half cooked.
Cut 300 grams of lard into cubes and heat in a frying pan. In this fat, fry three chopped onions and one finely chopped carrot. Then add porridge to the vegetables and mix. This will be the stuffing for the goose. We put it inside the goose, and sew up the belly with thread. Place the bird on a baking sheet and place it in the preheated oven. Cooking for about 2 hours. To make the meat more tender, pour it with the juice released during the process.
Christmas goose
All over the world, goose is traditionally cooked for Christmas. This recipe is optional, but is often used in such cases. You will need a goose carcass (about 2-3 kilograms), 700 grams of green aromatic apples, 300 grams of cranberries, half a glass of honey, three large spoons of mustard, vegetable oil and spices. As usual, rub the goose with salt, pepper and vegetable oil. Wrap it in cling film and put it in the refrigerator for 1-2 days. Then, when the bird is marinated, take it out and let it warm up to room temperature. At this time, let's prepare the filling.
Cut the apples into 4 parts, removing the core. Place apples and cranberries inside the goose and sew up the belly tightly. Coat the top of the carcass with a mixture of honey, mustard, butter and spices. You can bake the bird on a baking sheet or in a duck roaster. To do this, use a sleeve or cover the goose with foil. Periodically water it with the released juice. Baking time is 2-3 hours and depends on the size of the carcass. The result is a delicious and tender baked goose. The recipe can be supplemented with a side dish (potatoes or rice). Apples and cranberries add flavor to the meat and are an additional ingredient when serving the dish.
Goose with prunes
To prepare, take 200 grams of prunes, a little salt, pepper, 300 grams of ordinary rice and a goose carcass weighing about 4-5 kilograms. A minimum of products, and as a result - maximum pleasure from food. Boil the rice, but not until completely cooked. It will go together with the goose in the oven. Soak the prunes for 20 minutes and then cut into pieces. Mix it with rice and add a little apple cider vinegar. Rub the carcass with salt and pepper in advance. We do this carefully, not forgetting the inner surface. After the goose has been in the refrigerator for at least 12 hours, fill it with filling. We sew up the carcass and pack it into a large bird. Place the baking sheet with the goose in the preheated oven and bake for 2-2.5 hours. Then we cut the sleeve and pour the released juice over the bird. In 15 minutes the dish will be ready. We take out the ruddy carcass and let it cool a little. You can serve goose dishes in pieces. To do this, cut it into pieces and place it on a large plate around the filling.
Goose with apples and quince
By adding quince, you can get an incredibly aromatic dish. Take a goose (4 kilograms), 300 grams of sweet and sour aromatic apples, 250 grams of quince, 200 grams of carrots and parsnips, 100 grams of sweet peppers, onions, prunes and dried apricots, several peeled cloves of garlic, peppercorns, bay leaves, 5 cloves, ground black pepper, 4 small spoons of turmeric, 500 milliliters of water and salt. Let's start by preparing a mixture of pepper, turmeric and minced garlic. You can add other types of pepper if desired.
Rub the goose carcass inside and out with this mixture. Set it aside to marinate. We clean the carrots and cut them into fairly large circles. Remove the skin from the onion and cut it into approximately 8 pieces per head. Peel and core a third of the apples and cut into slices. We make light cuts on the rest so that they do not burst, because we will bake them whole. We peel the quince and cut it into slices (or any other shape). We also cut parsnips and sweet peppers into large pieces. Soak dried fruits in hot water for 15 minutes. Then we dry them and cut them into pieces. We take a large container and put apples, quince, dried apricots, parsnips, carrots, prunes and sweet peppers into it. Spread foil on a baking sheet and place the goose on it. We fill it with a mixture of fruits and vegetables. If the filling remains, then spread it around the carcass. Close the foil and put the goose in the oven. In two hours it will be ready.
Goose with oranges
Goose dishes in pieces require less cooking time. Take a carcass weighing about 1.5 kilograms and cut it into portions. Generously grease each piece with a mixture of honey, spices and vegetable oil. Let them marinate for at least 2 hours. Then transfer the goose to a baking sheet greased with oil. Add orange, cut into slices, juniper, thyme sprigs, pour 250 milliliters of red wine and 100 milliliters of chicken broth. Cover the baking sheet with foil and place in the oven for 2 hours. After this, open the goose and give it another 20 minutes to brown. We use the juice remaining in the pan to prepare a tasty and aromatic sauce. To do this, pour it into a saucepan, removing the juniper and oranges, and add spices to taste. Reheat and serve with meat.