Preheat oven to 325. Place the goose on a rack in a roasting pan and sprinkle with salt and pepper. Roast for 20 minutes per pound.
In a small bowl, stir together the marmalade and orange juice concentrate.
During the last 30 minutes of roasting baste the goose with the orange mixture every 10 minutes.
Meanwhile, in the container of a blender or food processor fitted with the metal chopping blade, process the contents of ONE can of cherries until the mixture is smooth.
In a medium saucepan, combine the pureed cherries, the remaining can of cherries, the wine, brown sugar and cornstarch. Cook over medium-high heat, stirring constantly, until the mixture boils. Boil for 1 minute, or until the sauce thickens, stirring constantly.
Cut the goose into quarters, and serve with the warm sauce on the side.
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