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  • Cranberry Torte

    3 votes
    Cranberry Torte
    Prep: 30 min Cook: 5 min Servings: 12
    by Salad Foodie
    406 recipes
    >
    An elegant dessert recipe that makes a showy finale to the holiday meal. It’s a make-ahead and freeze recipe, which will simplify matters on the day you’ll use it. When it’s time for dessert, remove from freezer, add the glaze and serve. A stand mixer works best to whip the filling if available: be sure bowl and beaters are clean and free of any fat, and that egg whites have no yolk residue, or the filling mixture will not whip to stiff peaks.

    Ingredients

    • CRUST:
    • 1 1/2 cups graham cracker crumbs (about 18 squares, or 1 sleeve of grahams)
    • 1/4 cup sugar
    • 6 tablespoons butter, melted
    • 1/2 cup finely chopped pecans
    • FILLING:
    • 2 cups cranberries
    • 1 cup sugar
    • 2 egg whites
    • 1 tablespoon frozen orange juice concentrate, thawed
    • 1 teaspoon vanilla
    • 1/8 teaspoon salt
    • 1 cup whip cream
    • GLAZE:
    • 1/2 cup sugar
    • 1 tablespoon cornstarch
    • 3/4 cup cranberries
    • 1/2 cup water

    Directions

    1. CRUST:
    2. Combine graham cracker crumbs, the 1/4 cup sugar, melted butter and pecans; press into bottom and 2 inches up the sides of an 8-inch spring-form pan. Chill.
    3. FILLING:
    4. In a food processor bowl process cranberries a few good chops to make 1 1/2 cups.; place in a large mixer bowl and stir in the 1 cup sugar; let stand 5 minutes.
    5. Add egg whites, orange juice concentrate, vanilla and salt to cranberry-sugar mixture and beat on low speed until frothy. Then beat on high 10-12 minutes until stiff peaks form.
    6. In medium bowl beat whip cream until soft peaks form. Fold that into cranberry mixture until blended and pour into chilled crust. Cover and freeze overnight, or at least 8 hours.
    7. GLAZE:
    8. In medium saucepan stir together the 1/2 cup sugar and cornstarch; add 3/4 cup whole cranberries and 1/2 cup water. Cook and stir until bubbly. Cook stirring 2 minutes more. Cool, but do not chill.
    9. TO SERVE:
    10. Remove sides of spring-form pan and place torte on serving plate. Spoon glaze over top. Cut and serve immediately. Re-freeze leftovers promptly (torte crust and filling become too soft under ordinary refrigeration.)
    11. YIELD: 12 servings.

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    Reviews

    • Bobby Lovera
      Bobby Lovera
      Wow! That looks good!
      I probably add a little liquere..or maybe...2 T. Ruby Port.
      2
      • A.L. Wiebe
        A.L. Wiebe
        Holy Cow, I have to make this this week, it looks so good. Thanks for sharing...you'll make me look like a genius
        !

        Comments

        • Hillary Hilcher
          Hillary Hilcher
          I am making this recipe for Thanksgiving. How much heavy cream should I use? 1 pint? It doesn’t have cream or salt mentioned in the ingredients list...
          1 reply
          • Salad Foodie
            Salad Foodie
            I apologize for that, and hadn't noticed until you pointed it out. I have corrected the recipe.
            There's 1/8 teaspoon salt and 1 cup (or half pint) of whip cream. Have a Happy Thanksgiving.
          • ShaleeDP
            ShaleeDP
            I have had my first mango torte when friends brought some and it was good. This looks good too.

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