Granny's Wild Goose With Currant Sauce

1 Cooking apple, cored and cut into wedges
1 large Orange, unpeeled and cut into wedges
6 Pitted dried prunes, chopped
2 2-1/2 pound wild goose ,dressed
2 envelopes dry onion
soup mix
2 cup Dry red wine
2 cup water
Currant Sauce
1/4 cup Red currant jelly
1/4 cup Catsup
1/4 cup Port wine
1/4 cup Worcestershire sauce
2 tablespoon Butter or margarine
Combine first 3 ingredients, stirring 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 of mixture into each bag. Seal bags; cut 6 small slits in top each bag to allow steam to escape. Place bags in a large shallow pan. Bake at 350 degrees F for 3 to 3-1/2 hours. Serve with Currant Sauce.
Makes 4 servings.
Sauce: Combine all ingredients in a small saucepan. Cook over medium heat, stirring constantly, until thoroughly heated.
Makes 1 cup.

Never let your head hang down. Never give up and sit down and grieve. Find another way. And don't pray when it rains if you don't pray when the sun shines.

- Satchel Paige