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Cranberry Torte

 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 McCormick® Pure 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.
Nutritional 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.