Cranberry Torte Recipe

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Cranberry Torte Recipe
Cranberry Torte Recipe photo by Taste of Home
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Cranberry Torte Recipe

Read Reviews
5 1 1
Publisher Photo
"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."
MAKES:
12-14 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
12-14 servings
TOTAL TIME:
Prep: 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 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

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 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. Yield: 12-14 servings.
Originally published as Cranberry Torte in Taste of Home December/January 2001, p65

Nutritional Facts

1 slice: 256 calories, 13g fat (7g saturated fat), 36mg cholesterol, 123mg sodium, 34g carbohydrate (28g sugars, 1g fiber), 1g protein.

  • 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 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
  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° 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. Yield: 12-14 servings.
Originally published as Cranberry Torte in Taste of Home December/January 2001, p65

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Robenld User ID: 7487939 44628
Reviewed Nov. 16, 2013

"I have made this for every t-day and x-mas.You can make several days ahead and it is a beautiful presentations. It is easy to makeI do not use frozen cranberries as they change texture once frozen. I use a food processor to chop the fresh cranberries and it works very well. I mix the sugar and oj into cranberries and this helps to maserate the cranberries, making them softer."

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