FIELD: food industry.
SUBSTANCE: method envisages recipe components preparation, juniper straining, wheat flour sauteing in melted fat, the listed components mixing with dry red wine, bone broth, acetic acid, sugar and salt to produce a sauce, fresh ornamental cabbages chopping and freezing, bulb onions chopping, cabbages and bulb onions mixing to produce garnish, goose meat cutting, forcing with lard and frying in melted fat, the goose meat, garnish and sauce packing, sealing and sterilisation.
EFFECT: method allows to produce new preserves with usage of non-traditional vegetal raw materials without the target product organoleptic properties modification.
