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Festive Cranberry Torte


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  • 1 1/2 c. graham cracker crumbs
  • 1/2 c. finely chopped pecans
  • 1 1/3 c. sugar (divided)
  • 1/3 c. margarine, melted
  • 1 12oz. pkg. cranberries
  • 1 Tbsp.. frozen orange juice concentrate, thawed
  • 1 tsp. vanilla
  • Powdered egg whites equivalent to 3 egg whites
  • 1 c. whipping cream



Step 1

Stir together crumbs, pecans, 1/4 c. of the sugar and margarine; press onto bottom and 2" up sides of an 8" spring-form pan. Chill. Set aside 3/4 c. of the cranberries for glaze. In a food processor bowl process remaining cranberries till coarsely ground. (Or, finely chop using a knife.) In a large bowl combine ground cranberries, 3/4 c. sugar, the juice concentrate, and vanilla, set aside. Reconstitute powdered egg whites according to package directions. In a medium mixing bowl beat reconstituted egg whites to soft peaks with an electric mixer on slow to medium speed. Gradually add the remaining 1/3 c. sugar, beating to stiff peaks; fold into ground cranberry mixture. Beat whipping cream to soft peaks with an electric mixer on slow to medium speed; fold into ground cranberry mixture. Spread in crust. Cover; freeze firm. To serve, use a spatula to loosen torte from pan; remove from pan. Spoon cranberry glaze over each serving. Serves 12

Cranberry Glaze:
In a small sauce pan stir together 1/2 c. sugar and 1 Tbsp. cornstarch; stir in 1/2 c. water and the 3/4 c. reserved cranberries. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Cover surface with plastic warp. Cool, but do not chill.

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