Cranberry Torte

Total Time

Prep: 30 min. + freezing


12-14 servings

Updated: Sep. 13, 2022
"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."


  • 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
  • 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.
  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.
  3. In a bowl, beat cream until soft peaks form. Fold into the cranberry mixture. Pour into the crust. Freeze until firm.
  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.