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Cranberry Torte

"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."

12-14 ServingsPrep: 30 min. + freezing

Ingredients

1-1/4 cups graham cracker crumbs (about 20 squares)
1/4 cup finely chopped pecans
1-1/4 cups sugar, divided
6 tablespoons butter, melted
1-1/2 cups fresh or frozen cranberries
1 tablespoon thawed orange juice concentrate
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup heavy whipping cream
TOPPING:
1/2 cup sugar
1 tablespoon cornstarch
3/4 cup fresh or frozen cranberries
2/3 cup water

Directions

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° for 8-10 minutes or until lightly browned. In a
bowl, combine the cranberries, orange juice concentrate, vanilla,
salt and remaining sugar.
In a 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

2 of 2

Cranberry Torte (continued)

Directions (continued)

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. Yield: 12-14 servings.

Nutrition Facts: 1 serving (1 slice) equals 256 calories, 13 g fat (7 g saturated fat), 36 mg cholesterol, 123 mg sodium, 34 g carbohydrate, 1 g fiber, 1 g protein.