Rub the inside and outside of goose with salt and pepper.
Scatter the onion, carrot, celery and garlic at the bottom of a roasting pan with at least 2-inch sides. Place the goose, breast side up, on top of the vegetables.
Roast for 30 minutes then reduce the heat to 325°F.
Continue cooking for 2 hours, basting occasionally with pan drippings, or until the temperature in the thigh reaches 165°F on an instant-read thermometer or a meat thermometer.
Transfer the goose to a warm serving platter. Cover and keep warm while you make a sauce.
Spoon off all fat from the pan juices, then place the roasting pan on the stove over medium heat. Stir in the wine, scraping browned bits on the bottom and sides of the pan. Simmer for 5 to 10 minutes, to reduce slightly, stirring often. Strain the sauce into a saucepan and discard vegetables. Stir in 2 Tbsp of the cranberry sauce. Taste and add salt, pepper, and maybe a pinch of sugar, to taste.
Carve the goose at the table. Serve with the wine sauce and remaining Cranberry Sauce.