- 1 1/2 cup graham cracker crumbs
- 1/2 cup chopped pecans
- 1/4 cup sugar
- 6 tablespoons butter or margarine
- 1 1/2 cups ground fresh cranberries (2 cups whole berries)
- 1 cup sugar
- 2 egg whites
- 1 tablespoon frozen orange juice concentrate thawed
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 1 cup whipped cream
- 1 recipe cranberry glaze
- Fresh orange slices quartered
In a mixing bowl combine graham crackers, pecans, the 1/4 cup sugar and melted butter. Press into bottom of an 8 in spring form pan.
In large mixing bowl combine cranberries and 1 cup sugar; let stand 5 minutes. Add unbeaten egg whites, orange juice concentrate, vanilla and salt. Beat on low speed of electric mixer till frothy. Then beat at high speed 6 — 8 minutes or till stiff peaks form + tips stand straight.
In small mixer bowl whip cream to soft peaks (tips curl over). Fold into cranberry mixture. Turn into crust. Freeze firm.
To serve remove torte from pan. Place on serving plate. Spoon cranberry glaze in center.
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 3/4 cup fresh cranberries
- 2/3 cup water
In saucepan stir together sugar and cornstarch. Stir in cranberries and water. Cook until bubbly. Cook stirring occasionally, just until cranberry skins pop. Cool to room temperature (do not chill). Makes 1 cup.