Description
This recipe is my all-time favorite dessert! We serve it every year at Christmas and I always devour many helpings! Its frozen cranberry filling is almost like an ice cream cake, and the graham cracker crust is simply luscious.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup chopped pecans
- ¼ cup white sugar
- 6 tablespoons butter, melted
- 2 cups fresh cranberries, ground
- 1 cup white sugar
- 2 pasteurized egg whites
- 1 tablespoon frozen orange juice concentrate, thawed
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup whipping cream
- ½ cup white sugar
- 1 tablespoon cornstarch
- ¾ cup fresh cranberries
- ⅔ cup water
- 1 orange, sliced, or as needed
Instructions
- Combine graham cracker crumbs
- pecans
- sugar
- and butter in a mixing bowl for crust. Press into the bottom and up the sides of an 8-inch springform pan. Chill.
- Meanwhile
- combine cranberries and sugar for filling in a large mixing bowl. Let stand for 5 minutes. Add egg whites
- orange juice
- vanilla extract
- and salt. Beat using an electric mixer on low speed until frothy. Beat on high until stiff peaks form (when the tips stand straight)
- 6 to 8 minutes.
- Whip cream in a small mixing bowl until soft peaks (or until the tips curl over); fold into cranberry mixture. Turn into crust and freeze until firm
- 8 hours to overnight.
- Stir sugar and cornstarch for glaze together in a saucepan. Stir in cranberries and water. Cook and stir over medium-low heat until bubbly
- about 5 minutes. Continue to cook
- stirring occasionally
- just until cranberry skins pop
- about 5 minutes. Let cool to room temperature
- about 30 minutes; do not chill.
- Remove torte from the pan. Place on a serving plate. Spoon cranberry glaze in the center; place orange slices around the outside.
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 9 hrs 10 mins
Servings: 8