BEST CHRISTMAS CRANBERRY TORTE
This recipe is my all-time favorite dessert! We serve it every year at Christmas and I always devour many helpings! Its frozen cranberry filling is almost like an ice cream cake, and the graham cracker crust is simply luscious.
Provided by SUE74
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 9h10m
Yield 8
Number Of Ingredients 16
Steps:
- Combine graham cracker crumbs, pecans, sugar, and butter in a mixing bowl for crust. Press into the bottom and up the sides of an 8-inch springform pan. Chill.
- Meanwhile, combine cranberries and sugar for filling in a large mixing bowl. Let stand for 5 minutes. Add egg whites, orange juice, vanilla extract, and salt. Beat using an electric mixer on low speed until frothy. Beat on high until stiff peaks form (when the tips stand straight), 6 to 8 minutes.
- Whip cream in a small mixing bowl until soft peaks (or until the tips curl over); fold into cranberry mixture. Turn into crust and freeze until firm, 8 hours to overnight.
- Stir sugar and cornstarch for glaze together in a saucepan. Stir in cranberries and water. Cook and stir over medium-low heat until bubbly, about 5 minutes. Continue to cook, stirring occasionally, just until cranberry skins pop, about 5 minutes. Let cool to room temperature, about 30 minutes; do not chill.
- Remove torte from the pan. Place on a serving plate. Spoon cranberry glaze in the center; place orange slices around the outside.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 64.5 g, Cholesterol 63.7 mg, Fat 26.2 g, Fiber 2.9 g, Protein 3.6 g, SaturatedFat 13 g, Sodium 219.7 mg, Sugar 51.7 g
CRANBERRY TORTE
"Besides being eye-catching and delicious, this treat is conveniently made ahead and frozen," says field editor Pat Waymire, Yellow Springs, Ohio. "I fix the topping on the day I serve the torte."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the cracker crumbs, pecans, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan. , Bake at 375° for 8-10 minutes or until lightly browned. In a bowl, combine the cranberries, orange juice concentrate, vanilla, salt and remaining sugar. , In a bowl, beat cream until soft peaks form. Fold into the cranberry mixture. Pour into the crust. Freeze until firm. , For topping, combine sugar and cornstarch in a saucepan. Stir in cranberries and water until blended. Bring to a boil. Reduce heat; cook and stir until berries pop and mixture is thickened, about 5 minutes; cool. Let torte stand at room temperature for 10 minutes before slicing. Serve with topping.
Nutrition Facts : Calories 256 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 123mg sodium, Carbohydrate 34g carbohydrate (28g sugars, Fiber 1g fiber), Protein 1g protein.
CRANBERRY MOUSSE TORTE
Pair cranberries with chocolate, plus just a hint of orange, in this luscious cranberry mousse. Betty Crocker fudge brownie mix helps make an easy, chocolatey crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 6h40m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Wrap foil around outside of bottom and side of 10-inch springform pan to catch drips. Spray bottom only of pan with cooking spray. In large bowl, beat all base ingredients except chocolate chips with spoon 50 strokes; fold in chocolate chips. Spread in pan. Bake 35 to 40 minutes or until base pulls away from side of pan; do not overbake. Cool completely, about 1 hour 30 minutes.
- Meanwhile, place 2 tablespoons water in 2-quart saucepan; sprinkle gelatin over water. Let stand 1 minute to soften. Spoon cranberry sauce and 1/2 cup sugar over gelatin. Heat to rolling boil over medium-high heat. Cook over medium-high heat, stirring frequently, until gelatin is completely dissolved. Stir in orange peel. Cool at room temperature 20 minutes. Cover; refrigerate 1 hour 30 minutes to 2 hours, stirring every 30 minutes, until mixture is slightly thickened.
- In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold into cranberry mixture. Fold in food color. Spoon mixture over cooled brownie base. Cover; refrigerate about 2 hours or until set.
- Meanwhile, in 1 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in cranberry juice concentrate. Heat to boiling over high heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature. Pour sauce into small resealable container. Refrigerate about 1 hour 30 minutes or until chilled.
- To serve, spoon sauce over each serving of torte.
Nutrition Facts : Calories 460, Carbohydrate 69 g, Cholesterol 50 mg, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 57 g, TransFat 0 g
CRANBERRY BROWNIE TORTE
Canned cranberry sauce adds a festive finishing touch to this dessert from Gloria Kirchman of Eden Prairie, Minnesota. Folks are sure to find it irresistible.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the brownie mix, eggs, oil and water. Fold in pecans. , Transfer to a greased 10-in. springform pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack. , For filling, in a large bowl, beat the cream cheese, cranberry juice and sugar until smooth; set aside 1 cup whipped topping for garnish. Fold remaining topping into cream cheese mixture. , Carefully spread over brownie. Stir cranberry sauce; carefully spread over the filling. Garnish with reserved whipped topping and pecan halves if desired. Cover and refrigerate for at least 2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 533 calories, Fat 30g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 256mg sodium, Carbohydrate 61g carbohydrate (40g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY MOUSSE TORTE
Make and share this Cranberry Mousse Torte recipe from Food.com.
Provided by RecipeNut
Categories Dessert
Time 6h40m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F Wrap foil around outside of bottom and side of 10-inch springform pan to catch drips. Spray bottom only of pan with cooking spray. In large bowl, beat all base ingredients except chocolate chips with spoon 50 strokes; fold in chocolate chips. Spread in pan. Bake 35 to 40 minutes or until base pulls away from side of pan; do not overtake. Cool completely, about 1 hour 30 minutes.
- Meanwhile, place 2 tablespoons water in 2-quart saucepan; sprinkle gelatin over water. Let stand 1 minute to soften. Spoon cranberry sauce and 1/2 cup sugar over gelatin. Heat to rolling boil over medium-high heat. Cook over medium-high heat, stirring frequently, until gelatin is completely dissolved. Stir in orange peel. Cool at room temperature 20 minutes. Cover; refrigerate 1 hour 30 minutes to 2 hours, stirring every 30 minutes, until mixture is slightly thickened.
- In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold into cranberry mixture. Fold in food color. Spoon mixture over cooled brownie base. Cover; refrigerate about 2 hours or until set.
- Meanwhile, in 1 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in cranberry juice concentrate. Heat to boiling over high heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature. Pour sauce into small resealable container. Refrigerate about 1 hour 30 minutes or until chilled.
- To serve, spoon sauce over each serving of torte.
Nutrition Facts : Calories 484.7, Fat 23.9, SaturatedFat 8.4, Cholesterol 57, Sodium 131.2, Carbohydrate 66.5, Fiber 0.7, Sugar 52.5, Protein 3.5
PLUM TORTE (OR APPLE-CRANBERRY TORTE)
Steps:
- Preheat oven to 350 degrees.
- Cream the sugar and butter in a bowl. Add the flour, baking powder, salt and eggs, and beat well.
- Spoon the batter into a spring form of eight, nine or 10 inches. Place the plum halves, skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon, depending on how much you like cinnamon.
- Bake one hour. Remove and cool; refrigerate or freeze if desired. Or cool to lukewarm and serve plain or with whipped cream.
- To serve a torte that was frozen, defrost and reheat it briefly at 300 degrees.
Nutrition Facts : @context http, Calories 338, UnsaturatedFat 4 grams, Carbohydrate 54 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 38 grams, TransFat 0 grams
CRANBERRY CREAM TORTE
What a special dessert for the cranberry lover. This torte is pie-like, crossed with a cobbler. It's different and delicious. There is plenty of sugar that mixes with the tart fresh cranberries. The cranberries burst while cooking and make a yummy, sugary sauce. A crisp, sugary crust forms on top. Walnuts in the topping add a little crunch and texture that complements the flavors.
Provided by Carol Junkins @CarolAJ
Categories Fruit Desserts
Number Of Ingredients 8
Steps:
- Put three cups of cranberries in a greased round pie plate and sprinkle with 3/4 cup sugar.
- Beat two eggs in a bowl and add one cup of sugar.
- Add flour, pinch of salt, and melted butter or margarine.
- Fold in walnuts (if desired).
- Spread over cranberries.
- Bake at 300 degrees for 70 minutes or 325 degrees for 60 minutes.
- Add whipped topping when cool.
RASPBERRY CREAM TORTE
Very special 9/10 layer cake/torte. Gorgeous presentation, impressive! Originally from Canadian Living magazine.
Provided by Derf2440
Categories Dessert
Time 1h50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Wafers:.
- Trace two 8-inch circles on each of two pieces of parchment paper.
- Invert and place on baking sheets.
- In a large bowl, lightly whisk egg whites, gradually whisk in sugar, flour, butter, water and vanilla just until blended.
- Drop 1/3 cup batter onto each circle, gently spread to cover circle.
- Bake one sheet at a time in upper half of 400°F oven for 8 to 10 minutes or until edges are just beginning to brown, let cool on baking sheet on rack for 2 minutes.
- Using metal spatula, transfer wafers to flat surface, let cool completely.
- Repeat with remaining batter to make 9 wafers.
- (Wafers can be layered between waxed paper in airtight container and stored for up to 2 days).
- Raspberry Sauce:.
- In a food processor or blender, puree raspberries until smooth; press through sieve into bowl to remove seeds.
- Whisk in sugar and liqueur if using.
- (Sauce can be covered and refrigerated for up to 3 days.)
- In bowl, whip cream with icing sugar.
- Place one wafer on serving plate, spread with 1/2 cup of the whipped cream.
- Drizzle with 1/4 cup of the raspberry sauce.
- Repeat layering with remaining wafers, cream and sauce.
- Top with remaining wafer.
- Cover and refrigerate for 1 1/2 to 2 hours or until wafers have softened just enough to cut into wedges.
- Top last wafer with sifted icing sugar and whole half-frozen raspberries.
- (The raspberry makes a beautiful presentation, but any berry or fruit sauce can be used, or if you like any kind of icing may be used. Try chocolate garnished with mint or flavour the whipped cream with cocoa and maybe mint essence).
BERRY CREAM TORTE
Fresh berries are the delicious topper for luscious layers of cake and a filling of fluffy whipped topping and frosting.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round cake pans.
- In large bowl, mix frosting and whipped topping until well blended. To assemble cake, cut each layer in half horizontally. Place 1 layer half on serving plate; spread with 1 cup of the frosting mixture. Repeat 3 more times. Arrange berries on top of cake.
- In small microwavable bowl, microwave jam uncovered on High about 20 seconds or until warm. Stir in orange juice; mix well with fork. Brush over berries. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 59 g, Cholesterol 0 mg, Fat 3 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 43 g, TransFat 2 1/2 g
CRANBERRY LINZER TORTE
This version of Linzer torte, a classic Viennese pastry, has a dough with a high proportion of ground hazelnuts and almonds. It is usually filled with a raspberry or apricot jam, but cranberries make it a perfect Thanksgiving dessert. The secret to rolling a dough made with nuts is to keep chilling it if it becomes difficult to handle. Linzer torte keeps up to a week if well-wrapped, and also freezes well, before or after baking.
Provided by David Tanis
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- Combine all ingredients in a saucepan over medium-high heat, stirring to dissolve sugar. Lower heat to a brisk simmer and stir frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Set aside. (Filling may be prepared in advance.)
- Heat oven to 400 degrees. Place hazelnuts and almonds on a baking sheet and bake about 10 minutes, until well browned. Rub skins off hazelnuts while still warm, discarding skins. Cool nuts, then grind finely in a food processor, adding 3 tablespoons of flour to keep them from becoming oily. (Nuts should have the texture of coarse cornmeal.) Set aside.
- In the bowl of a stand mixer with whisk attachment, combine butter, sugar, and lemon and orange zest. Beat until sugar is dissolved and mixture is pale and fluffy, about 3 minutes. Beat in egg, egg yolk and vanilla.
- In a separate bowl, mix together ground nuts, the rest of the flour, cloves, cinnamon, baking powder and salt. Add to butter mixture in three parts, mixing each time until it forms a slightly sticky dough.
- Divide dough into two pieces, one slightly bigger. Form larger piece into a ball, wrap and flatten to a 1-inch thickness. Form smaller piece into a rough rectangle, wrap and flatten to a 1-inch thickness about 4 by 5 inches. Chill 3 to 4 hours, or overnight.
- Heat oven to 350. Butter and flour an 11-inch fluted French tart pan. Remove dough from refrigerator and let stand for 10 minutes. On floured parchment paper, roll the larger piece of dough into a 12-inch circle, dusting the top with flour as necessary. If dough is difficult to handle, chill again. Pat evenly into pan until sides and bottom are completely lined with dough about 1/8-inch thick. Refrigerate or freeze tart shell until firm.
- Roll out smaller piece of dough on floured parchment paper to rectangle about 10 by 12 inches and 1/8-inch thick. Cut into strips about 3/4 inch by 12 inches. Transfer parchment to a tray and refrigerate or freeze until firm.
- Spread cranberry jam evenly into shell. Lay strips across top in a lattice pattern. Form remaining dough scraps into a rope 1/2 inch in diameter and use it to encircle outer edge of tart. Score diagonally with the handle of a spoon or flute with fingers to make a border.
- Bake for 30 to 35 minutes, until jam is bubbling and pastry is lightly browned. Let cool, and dust with powdered sugar if desired. Serve in small wedges.
Nutrition Facts : @context http, Calories 559, UnsaturatedFat 14 grams, Carbohydrate 80 grams, Fat 25 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 99 milligrams, Sugar 56 grams, TransFat 1 gram
CHOCOLATE-CRANBERRY TORTE
Categories Cake Milk/Cream Chocolate Dessert Bake Christmas Cranberry Winter Bon Appétit
Yield Makes 8 to 10 servings
Number Of Ingredients 19
Steps:
- For sauce:
- Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until cranberries burst, about 5 minutes. Transfer to processor; puree. Strain puree into bowl; discard seeds. Mix in Chambord. Cover; chill at least 2 hours or overnight (sauce will thicken).
- For torte:
- Position rack in center of oven and preheat to 350°F. Butter and flour 9-inch-diameter springform pan. Line bottom with parchment paper. Stir 3/4 cup cranberries and Chambord in small saucepan over medium heat until liqueur simmers, about 1 minute. Cool to room temperature. Drain cranberries; reserve liqueur and cranberries separately.
- Melt butter in heavy large saucepan over medium heat, stirring until beginning to bubble at edges. Remove from heat. Add chocolate; let stand 1 minute. Whisk until chocolate is melted and smooth. Whisk in sugar, then eggs 1 at a time (batter will look grainy). Whisk in reserved liqueur. Add flour and salt; whisk gently until blended. Stir in reserved cranberries; transfer to prepared pan.
- Bake torte until top is puffed and cracked and tester inserted into center comes out with moist (not wet) batter attached, about 1 hour. Cool completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.)
- For glaze:
- Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Whisk in Chambord. Let stand until glaze is thick but still pourable, whisking occasionally, about 2 hours.
- Line rimmed baking sheet with foil; place cake rack in center. Cut around torte to loosen; remove pan sides. Place 8-inch-diameter cardboard round or 8-inch tart pan bottom on top of torte. Holding cardboard and springform pan bottom, turn torte over and place on rack. Remove pan bottom; peel off paper. Pour 1 1/2 cups glaze over torte. Using icing spatula, smooth glaze over top and sides (re-apply any glaze from foil if necessary). Freeze torte until glaze is set, about 10 minutes. Pour remaining 1 cup glaze over torte and smooth evenly. Sprinkle remaining 1/4 cup dried cranberries around top edge. Freeze until glaze is firm, about 15 minutes. (Can be made 1 day ahead. Transfer to platter. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)
- Arrange fresh mint leaves between cranberries at top edge of torte. Cut into wedges and serve with sauce.
CRANBERRY TRIFLE
With layers of sweetened cranberries, buttery pound cake, and fluffy whipped cream, this trifle is a truly easy dessert -- merry and dazzling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.
- Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
- Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.
Nutrition Facts : Calories 557 g, Fat 33 g, Fiber 3 g, Protein 6 g
CHRISTMAS CRANBERRY, PEAR AND WALNUT TORTE WITH CREAM CHEESE-ORANGE FROSTING
Categories Cake Food Processor Mixer Cheese Dairy Egg Fruit Nut Dessert Bake Christmas Cream Cheese Cranberry Orange Pear Walnut Fall Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- Position rack in center of oven; preheat to 375°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour waxed paper; tap out excess flour.
- Blend 2 cups walnuts and flour in processor until walnuts are finely ground. Add breadcrumbs, orange peel, spices and salt. Using on/off turns, process just until blended.
- Using electric mixer, beat eggs in large bowl until frothy. Gradually beat in 1 cup sugar and brown sugar. Continue beating until mixture is thick and triples in volume, about 6 minutes.
- Fold flour mixture and melted lukewarm butter alternately into egg mixture, beginning and ending with flour mixture (do not overmix or batter will deflate). Divide batter between prepared cake pans; smooth tops. Bake cakes until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pans to racks; cool 5 minutes. Invert cakes onto racks; cool completely. Remove waxed paper.
- Toss cranberries with remaining 1/2 cup sugar in small bowl to coat. Transfer berries to plate. Cover and freeze. (Can be prepared ahead. Wrap each cake layer separately in plastic. Freeze cake layers and sugarcoated cranberries up to 1 week.)
- Place 1 cake layer on platter. Spread with 1 cup frosting. Top with second cake layer. Spread remaining frosting over top and sides of torte. Press remaining 3/4 cup walnuts onto torte sides. Arrange poached pears in concentric circles atop torte. (Torte can be frosted 1 day ahead. Cover torte; chill. Let torte stand 30 minutes at room temperature before serving.)
- Rewarm cranberry puree in small saucepan over medium heat. Brush some puree over pears. Transfer remaining puree to bowl.
- Garnish torte with frozen sugarcoated cranberries. Serve torte with puree.
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