Cranberry Torte Recipe
- 1 1/4 cups graham cracker crumbs
- 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
- 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 degrees F 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.
