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An elegant dessert recipe that makes a showy finale to the holiday meal. It’s a make-ahead and freeze recipe, which will simplify matters on the day you’ll use it. When it’s time for dessert, remove from freezer, add the glaze and serve. A stand mixer works best to whip the filling if available: be sure bowl and beaters are clean and free of any fat, and that egg whites have no yolk residue, or the filling mixture will not whip to stiff peaks.

Prep time:
Cook time:
Servings: 12


Cost per serving $0.60 view details
  • CRUST:
  • 1 1/2 cups graham cracker crumbs (about 18 squares, or 1 sleeve of grahams)
  • 1/4 cup sugar
  • 6 tablespoons butter, melted
  • 1/2 cup finely chopped pecans
  • 2 cups cranberries
  • 1 cup sugar
  • 2 egg whites
  • 1 tablespoon frozen orange juice concentrate, thawed
  • 1 teaspoon vanilla
  • GLAZE:
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 3/4 cup cranberries
  • 1/2 cup water


  1. CRUST:
  2. Combine graham cracker crumbs, the 1/4 cup sugar, melted butter and pecans; press into bottom and 2 inches up the sides of an 8-inch spring-form pan. Chill.
  4. In a food processor bowl process cranberries a few good chops to make 1 1/2 cups.; place in a large mixer bowl and stir in the 1 cup sugar; let stand 5 minutes.
  5. Add egg whites, orange juice concentrate, vanilla and salt to cranberry-sugar mixture and beat on low speed until frothy. Then beat on high 10-12 minutes until stiff peaks form.
  6. In medium bowl beat whip cream until soft peaks form. Fold that into cranberry mixture until blended and pour into chilled crust. Cover and freeze overnight, or at least 8 hou
  7. GLAZE:
  8. In medium saucepan stir together the 1/2 cup sugar and cornstarch; add 3/4 cup whole cranberries and 1/2 cup water. Cook and stir until bubbly. Cook stirring 2 minutes more. Cool, but do not chill.
  9. TO SERVE:
  10. Remove sides of spring-form pan and place torte on serving plate. Spoon glaze over top. Cut and serve immediately. Re-freeze leftovers promptly (torte crust and filling become too soft under ordinary refrigeration.)
  11. YIELD: 12 servings.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 105g
Recipe makes 12 servings
Calories 323  
Calories from Fat 92 28%
Total Fat 10.48g 13%
Saturated Fat 4.26g 17%
Trans Fat 0.0g  
Cholesterol 15mg 5%
Sodium 237mg 10%
Potassium 96mg 3%
Total Carbs 56.26g 15%
Dietary Fiber 2.4g 8%
Sugars 37.64g 25%
Protein 2.48g 4%



  • Bobby Lovera
    December 10, 2013
    Wow! That looks good!
    I probably add a little liquere..or maybe...2 T. Ruby Port.
    I've cooked/tasted this recipe!
    2 people like this review
    • A.L. Wiebe
      December 11, 2013
      Holy Cow, I have to make this this week, it looks so good. Thanks for'll make me look like a genius


      • ShaleeDP
        December 13, 2013
        I have had my first mango torte when friends brought some and it was good. This looks good too.

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