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!
Our guest solar chef, Elizabeth Van Huffel, blogs about cooking in her Solavore Sport solar oven on LocalSavour.com.
Cranberry and Goat Cheese Toasts
Servings: 10-14 servings
Prep Time: 5-10 minutes
Ingredients
- 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
Instructions
- 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.
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