Cranberry Torte

Directions

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.
3. FILLING:
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 hours.
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.