Cranberry sauce is so easy to prepare stove top that I’ve never really though about making it in my Sun Oven. After all, you just combine the ingredients in a sauce pan, bring it to a boil, simmer a few minutes, let it cool, and it’s done. It practically makes itself. Then I remembered all those times when the turkey was about to come out of the oven and I suddenly shouted, “The cranberry sauce! I forgot to make it!” Well, this year I only have to remember to take it out of the refrigerator. And if I forget, cold cranberry sauce is better than no cranberry sauce.
Solar Cranberry Sauce
The zest from one of the oranges
1 (12-ounce) bag fresh cranberries, picked over and rinsed
1 cup sugar
3 tablespoons water
1/4 teaspoon cinnamon
Set Sun Oven out to preheat.
Peel both oranges taking care to remove all the white pith. Roughly chop the fruit. Combine the zest and fruit with the remaining ingredients in a large pot. Cover and cook in the Sun Oven until the cranberries burst, 1 t0 1 1/2 hours. Let cool slightly then transfer the sauce to a serving bowl. Sauce will look watery but will set as it cools. Can be stored in a cover container and refrigerated for up to two weeks.