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Holiday Cranberry Torte

Contributed By: Jan | See all of Jan's recipes
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Active Time:  1 Hour
Total Time:  12 Hours
  12 slices
This torte has been one of the family favorites for Thanksgiving dinner for over 30 years. In fact, I might not be allowed to come without it.
2 Cups crushed Vanilla Wafers
3/4 Cup Chopped pecans
6 Tbl. Melted Butter
3 & 1/2 Cups whole Cranberries
1 & 3/4 Cups White Sugar
3 Egg Whites (at room temperature)
2 Cups Heavy whipping Cream
2 Cups Water
Combine Vanilla Wafers, chopped Pecans & melted Butter. Reserve 3/4 Cup of mixture for torte garnish. Press remainder into the bottom and sides of a 10" springform pan, and set aside.

Chop 1 & 1/2 Cups whole Cranberries in food processor, then combine with 1 Cup Sugar and the 3 Egg Whites in a mixing bowl. Let stand 10 minutes. Whip the mixture until semi-soft peaks form. This should almost look like a meringue.

In a separate mixing bowl, whip Heavy Cream, then gently fold into the cranberry mixture.

Pour mixture into spring-form pan, and spread a 5-inch circle of reserved wafer crumb mixture in the center of the torte. Cover with tin foil and store overnight in Freezer.

Torte Sauce: Combine remaining 2 Cups of Cranberries with remaining 3/4 Cup Sugar and water, bring to boil on the stove and cook uncovered until Cranberries appear translucent and begin to break open. Remove from stove and cool completely.

Assembly: Remove torte from the freezer 20 minutes before serving, and remove outer ring to aid cutting. Spoon Cranberry sauce over each slice of torte before servinng. Enjoy.

Date Added: 10/05/2009
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