A day of blue sky and sunshine in the middle of December is to be celebrated. And you’ve never celebrated the sun like you do when you cook with a solar oven. Even as we approach the shortest day in the year, there’s still enough sun for this month’s quick-prep, no-fail recipe. As tasty as they are colorful, your holiday guests won’t believe they were made with sunshine!
Cranberry and Goat Cheese Toasts
Servings: 10-14 servings
Prep Time: 5-10 minutes
- 12 ounces fresh (or frozen) cranberries
- ½ cup brown sugar
- ½ cup orange juice
- 2 tablespoons water
- ¼ teaspoon kosher salt
- 6 ounces goat cheese
- 1 medium baguette or crusty bread, sliced and toasted
- 1 sprig fresh rosemary
- Place cranberries, brown sugar, orange juice, water, and salt into a solar- oven-safe pan and cook for three hours or until cranberries are fork- tender, stirring them at the halfway point. (You can add 1-2 T brown sugar if it’s too tart for your taste.) Remove from the oven and set aside to cool.
- Lay toasts out onto a serving dish and smear each one with a tablespoon of goat cheese. Next, top each one with a dollop of the cranberry mixture and a couple of fresh rosemary leaves chopped fine, and serve.
Solar chef, Elizabeth Van Huffel, blogs about cooking in her Solavore Sport solar oven on LocalSavour.com.