Name: Cranberry Torte
Prep time: 30 min
Cook time: 30 min
Yield: 1
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 -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Torte

1. 1-1/4 cups graham cracker crumbs (about 20 squares) -

2. 1/4 cup finely chopped pecans -

3. 1-1/4 cups sugar, divided -

4. 6 tablespoons butter, melted -

5. 1-1/2 cups fresh or frozen cranberries -

6. 1 tablespoon thawed orange juice concentrate -

7. 1 teaspoon vanilla extract -

8. 1/8 teaspoon salt -

9. 1 cup heavy whipping cream -

10. Topping: -

11. 1/2 cup sugar -

12. 1 tablespoon cornstarch -

13. 3/4 cup fresh or frozen cranberries -

14. 2/3 cup water -

How to cook deliciously - Cranberry Torte

1. Stage

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. Stage

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. Stage

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

4. Stage

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.