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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: Better Homes AND Gardens, November 1979. Ingredients:
1-1/2 cups graham cracker crumbs |
1/2 cup chopped pecans |
1/4 cup sugar |
6 tablespoons butter melted |
1-1/2 cups ground fresh cranberries |
1 cup granulated sugar |
2 egg whites |
1 tablespoon frozen orange juice concentrate thawed |
1 teaspoon vanilla |
1/8 teaspoon salt |
1 cup whipping cream |
1 recipe cranberry glaze |
Directions:
1. Fresh orange slices quartered
2. In mixing bowl combine crumbs, pecans, 1/4 cup sugar and melted butter.
3. Press onto bottom and up sides of spring form pan then chill well.
4. In large mixer bowl combine cranberries and 1 cup sugar and let stand 5 minutes.
5. Add unbeaten egg whites, orange juice concentrate, vanilla and salt.
6. Beat on low speed until frothy then beat 8 minutes until stiff peaks form.
7. In small mixer bowl whip cream to soft peaks then fold into cranberry mixture.
8. Turn into crust and freeze until firm.
9. To serve remove torte from pan and place on serving plate.
10. Spoon cranberry glaze in center and place orange slices around outside.
11. Glaze:
12. 1/2 cup sugar
13. 1 tablespoon cornstarch
14. 3/4 cup fresh cranberries
15. 2/3 cup water
16. In saucepan stir together sugar and cornstarch then stir in cranberries and water.
17. Cook and stir until bubbly until cranberry skins start to pop.
18. Cool to room temperature.
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