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Cranberry Torte

By: Pat Waymire  
"'Besides being eye-catching and delicious, this treat is conveniently made ahead and frozen,' says field editor Pat Waymire, Yellow Springs, Ohio. 'I fix the topping on the day I serve the torte.'"

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 22 people have saved this

Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup finely chopped pecans
  • 1 1/4 cups sugar, divided
  • 6 tablespoons butter or margarine, melted
  • 1 1/2 cups fresh or frozen cranberries
  • 1 tablespoon orange juice concentrate
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup whipping cream
  • TOPPING:
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 3/4 cup fresh or frozen cranberries
  • 2/3 cup water

Directions

  1. In a bowl, combine the cracker crumbs, pecans, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan. bake at 375 degrees F for 8-10 minutes or until lightly browned. In a bowl, combine the cranberries, orange juice concentrate, vanilla, salt and remaining sugar. In a mixing bowl, beat cream until soft peaks form. Fold into the cranberry mixture. Pour into the crust. Freeze until firm. For topping, combine sugar and cornstarch in a saucepan. Stir in cranberries and water until blended. Bring to a boil. Reduce heat; cook and stir until berries pop and mixture is thickened, about 5 minutes; cool. Let torte stand at room temperature for 10 minutes before slicing. Serve with topping.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 3, 2009 by westiewoman 
I use fresh cranberries when I can and if I need to use frozen I just thraw alittle since the... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 26, 2007 by sara 
I did not enjoy eating frozen raw cranberries. MORE

 
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