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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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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:
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 |
topping: |
1/2 cup sugar |
1 tablespoon cornstarch |
3/4 cup fresh or frozen cranberries |
2/3 cup water |
Directions:
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. Yield: 12-14 servings.
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