Cranberry Torte
TOTAL TIME: Prep: 30 min. + freezing
YIELD: 12-14 servings.
"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."
Ingredients
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1-1/4 cups graham cracker crumbs (about 20 squares)
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1/4 cup finely chopped pecans
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1-1/4 cups sugar, divided
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6 tablespoons butter, melted
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1-1/2 cups fresh or frozen cranberries
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1 tablespoon thawed orange juice concentrate
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1 teaspoon vanilla extract
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1/8 teaspoon salt
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1 cup heavy whipping cream
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TOPPING:
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1/2 cup sugar
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1 tablespoon cornstarch
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3/4 cup fresh or frozen cranberries
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2/3 cup water
Directions
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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.
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2.
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.
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3.
In a bowl, beat cream until soft peaks form. Fold into the cranberry mixture. Pour into the crust. Freeze until firm.
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4.
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.
Nutrition Facts
1 slice: 256 calories, 13g fat (7g saturated fat), 36mg cholesterol, 123mg sodium, 34g carbohydrate (28g sugars, 1g fiber), 1g protein.
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