Cranberry Torte Recipes

CRANBERRY CREAM TORTE

Steps:

• 1. Put three cups cranberries in a round pie plate greased, and sprinkle with 3/4 cup sugar.
• 2. Beat two eggs in a bowl and add one cup of sugar, one stick margarine melted, one cup of flour, pinch of salt and walnuts (if desired) and pour over cranberries.
• 3. Bake at 300 degrees for 70 minutes or 325 degrees for 60 minutes.
• 4. Add whipped topping when cool.

CHOCOLATE-CRANBERRY TORTE

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.

NANTUCKET CRANBERRY TART

Steps:

• In a small bowl, combine the cranberries, 1/2 cup sugar and almonds. Transfer to a greased 11-in. fluted tart pan with a removable bottom. Place on a baking sheet., In a small bowl, beat the eggs, butter, extract and remaining sugar. Beat in flour just until moistened (batter will be thick). Spread evenly over berries. , Bake at 325° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Refrigerate leftovers.

BEST CHRISTMAS CRANBERRY TORTE

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.

CRANBERRY TORTE

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.

CRANBERRY BROWNIE TORTE

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.

CRANBERRY-GINGER LINZER TORTE COOKIES

Steps:

• Combine cranberries, sugar, orange zest, orange juice, water, ginger, and salt for filling in a medium saucepan over medium-high heat, stirring to dissolve sugar. Lower heat and simmer, stirring frequently, until cranberries burst. Continue cooking, mashing fruit a bit with the back of a spoon, until thick as jam, about 30 minutes. Remove from heat to cool completely. Can be stored in an airtight container in the refrigerator for up to one week.
• Sift flour, ginger, cinnamon, and salt for cookies together in a medium bowl. Set aside.
• Mix butter and white sugar together in the bowl of an electric mixer fitted with a paddle attachment until just combined. Add the vanilla. Gradually add in flour mixture on low speed just until the dough starts to come together. Dump onto a piece of plastic wrap and flatten into a disk. Wrap and chill for 30 minutes.
• Roll the dough ¼-inch thick and cut into 2-inch rounds with a plain or fluted cutter. With 1/2 of the rounds, cut a hole from the middle of each round into a desired shape. Place all cookies on a parchment-lined baking sheet and chill for 15 minutes.
• While cookies chill, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until the edges just begin to brown or the cookies are crisp, 20 to 25 minutes. Remove from the oven; let cookies cool for 1 minute on the pan, then remove to a wire rack and allow to cool completely, 15 to 20 minutes.
• When the cookies have cooled, place 1 teaspoon of filling on the flat side of each whole cookie, spreading it out to the edges with the back of the spoon. Dust the top of the cut-out cookies with confectioners' sugar. Place the sugared tops on the filled bottoms.

CRANBERRY TORTE

Steps:

• 1. Preheat oven to 325 degrees
• 2. Grease a round pie plate
• 3. Pour cranberries into pie plate
• 4. Sprinkle with 3/4 cup sugar
• 5. Beat eggs in a bowl and add remaining one cup of sugar, melted butter, flour, salt and walnuts
• 6. Blend together then pour over cranberries
• 7. Bake for one hour
• 8. Cool, then serve with whipped cream

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.