Josh Ritchie, Sun Sentinel
November 16, 2011
Janice Kerlin's scrumptious cranberry torte
1 1/2 cups graham cracker crumbs
1/2 cup finely chopped pecans or walnuts
1 1/4 cups sugar, divided
6 tablespoons butter or margarine, melted
2 cups fresh cranberries, rinsed thoroughly and drained
2 egg whites
1/8 teaspoon salt
1 tablespoon frozen orange juice concentrate, thawed
1 teaspoon vanilla extract
1 cup heavy whipping cream
Cranberry glaze (see recipe)
Combine cracker crumbs, nuts, 1/4 cup sugar and butter in a medium bowl. Press onto bottom and 2 inches up the sides of an 8 or 9-inch springform pan. Chill for at least 1 hour.
In food processor with metal blade inserted, chop cranberries to make 1 1/2 cups. In a large mixer bowl combine cranberries and remaining 1 cup sugar. Let stand 5 minutes. Add egg whites, salt, orange juice concentrate and vanilla. Beat with electric mixer on low until frothy. Beat on high until stiff peaks form.
In another small bowl beat heavy cream until soft peaks form. Do not over beat. Fold into cranberry mixture. Spread evenly into crust. Cover well and freeze overnight. To serve, remove sides of pan and transfer to serving plate. Spoon glaze on top and serve immediately.
Nutrition information per serving: 398 calories, 46% calories from fat, 21 g fat, 7 g saturated fat, 33 mg cholesterol, 52 g carbohydrates, 4 g protein, 110 mg sodium, 2 g fiber
1/2 cup sugar
1 tablespoon cornstarch
3/4 cup whole cranberries
1/2 cup water
In small saucepan, stir together all ingredients over medium heat until hot and bubbly. Cook 2 to 5 minutes longer or until cranberries are cooked through. Cool to room temperature, but do not chill.
Makes about 1 cup.
Nutrition information per tablespoon: 29 calories, 0% calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 7 g carbohydrates, 0 g protein, 0 mg sodium, trace fiber