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CranberryTorte: Submitted by: | Date Added: 13 Sep 2011
Listed in: Sweets

1 cups graham cracker crumbs
cup pecans finely chopped
1 13 cups sugar divided
13 cup margarine melted
12 ounces cranberries divided
1 tablespoon frozen orange juice concentrate thawed
1 teaspoon vanilla
3 egg whites powdered
1 cup whipping cream

cup sugar
1 tablespoon cornstarch

Cooking Instructions

1) Stir together crumbs, pecans, cup sugar, and margarine; press onto bottom and 2 inches up sides of an 8-inch springform pan. Chill.

Set aside cup 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, cup 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 13 cup 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.

In a small saucepan stir together cup sugar and 1 tablespoon cornstarch; stir in cup water and the cup reserved cranberries. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Cover surface with plastic wrap. Cool, but do not chill.

To serve, use a spatula to loosen torte from pan; remove from pan. Spoon Cranberry Glaze over each serving.

Better Homes & Gardens, December 1996

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