Bring the red wine to the boil in a small saucepan. Stir the cornflour in some water until smooth then pour it into the gravy. Boil briefly while stirring until the sauce thickens.
Preheat oven to 180 degrees C.
Cut into the chestnuts with a sharp knife and roast for 40 minutes in the preheated oven.
In the meantime, wash the goose inside and out under cold water then dry with paper towel.
Mix the salt, pepper and marjoram then rub it over the inside and outside of the goose.
Peel, core and quarter the apples. Cut into thin slices then mix with the sultanas.
Take chestnuts out of the oven and increase the temperature to 200 degrees C.
Allow the chestnuts to cool a little then peel and add to the stuffing. Fill the goose with the stuffing and tie up the hole with kitchen string.
Place the goose breast down in a large roasting tin and roast in the preheated oven for 80 minutes then turn and roast again for 40 minutes. Spray the goose with some cold water when turning so that the skin is nice and crispy.
Take the goose out of the roasting tin and leave in a deep baking tray or on a roast plate in the oven with the heat turned off.
The remove as much fat as possible from the goose stock and pour the stock through a sieve.
Carve the goose and serve with the red wine gravy.