Finely grate tangerine peel. Set aside the tangerines.

In a small bowl, combine the tangerine peel, 2 tablespoons of the butter, sage, salt and pepper.

Place goose in a large roasting pan and rub the butter mixture evenly over the entire goose.

Quarter tangerines and place in the cavity of the goose.

Roast in a preheated oven for 30 minutes at 400°F.

Leaving the Goose in the oven, reduce oven temperature to 325°F and roast 2 1/4 to 2 1/2 hours.

Using a large spoon, or turkey baster, baste with the pan juices every 30 minutes.

Meanwhile; In a small bowl, combine orange juice and cornstarch; mix well. Set aside.

In a small saucepan over medium heat, combine remaining melted butter and light brown sugar.

Heat about 2 minutes, or until brown sugar is melted, stirring occasionally.

Add the orange juice-cornstarch mixture to the butter-brown sugar mixture and heat over medium-high heat, stirring constantly until thickened.

Set aside.

To test for the Goose's doneness:
- There should be no pink on the inside.
- Juices run clear.
- The internal temperature of the meat is 180°F to 185°F.

Allow to sit 15 minutes before carving.

Reheat the sauce before serving with the goose.

For a pretty presentation, garnish the serving platter with additional tangerines, clementine slices or kumquats, if you have them.

This dish is delicious with our Cranberry Relish or our Festive Cranberry Sauce served on the side.