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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Up to 1 day ahead, bake and cool torte, then wrap airtight and hold at room temperature. Ingredients:
3 cups (12-oz. package) fresh or thawed frozen cranberries |
1 cup sugar |
1 tablespoon grated orange peel |
linzer crust |
Directions:
1. Sort cranberries and discard any soft or decayed fruit. Rinse berries.
2. In a 2- to 2 1/2-quart pan over high heat, stir cranberries, 1/4 cup water, sugar, and orange peel until boiling. Continue to stir often until mixture has the consistency of soft jam, about 4 minutes. Let cool about 15 minutes, stirring occasionally.
3. Pour cranberry mixture into crust. Break reserved dough into almond-size lumps and scatter over filling.
4. Bake on the lowest rack in a 350° oven until crust is richly browned at edges, about 1 hour. Serve cool.
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