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.
FAVORITE CRANBERRY MOUSSE
We live about 100 miles from Cape Cod, which is known for its cranberries. When we spent a weekend there, we toured the Cranberry World Visitors Center, which is where I found this recipe. When I made it for our fellowship group at church, everyone wanted the recipe. You'll be surprised it's so easy to make with just four ingredients.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring the cranberry sauce and juice to a boil; cook and stir until smooth. Stir in the gelatin until dissolved. Cool slightly; transfer to a bowl. Refrigerate for 1 hour or until mixture begins to thicken. , Fold in the whipped cream. Spoon into dessert dishes. Chill for 3-4 hours or until firm.
Nutrition Facts : Calories 316 calories, Fat 15g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 64mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.
FLUFFY CRANBERRY MOUSSE
This is a delicious and pretty salad for the holidays, but it's so good that I serve it at other times, too. I got the recipe from a neighbor who had served it with a traditional turkey dinner. -Helen Clement, Hemet, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve gelatin in boiling water. Drain pineapple, setting the pineapple aside and adding juice to gelatin. Stir in cranberry sauce, lemon juice, zest and nutmeg. Chill until mixture thickens. Fold in sour cream, pineapple and pecans. Pour into a glass serving bowl or an oiled 9-cup mold. Chill until set, at least 2 hours.
Nutrition Facts : Calories 150 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 37mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
CRANBERRY MOUSSE
Crimson-colored mousse is a tart, refreshing end to many meals.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 6
Number Of Ingredients 5
Steps:
- In 1-quart saucepan, heat cranberry-raspberry juice, sugar and cornstarch to boiling over medium-low heat, stirring frequently. Cook 1 minute. Stir in cranberry-orange sauce. Pour into medium bowl. Place plastic wrap directly on surface of mixture; refrigerate about 2 hours or until chilled.
- In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
- Stir chilled cranberry-raspberry mixture with wire whisk until smooth. Fold whipped cream into mixture. Spoon into 6 dessert dishes. Refrigerate about 30 minutes or until set.
Nutrition Facts : Calories 320, Carbohydrate 51 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 45 g, TransFat 0 g
CRANBERRY CREAM TORTE
We just love the contrast of flavors in this delightful recipe. There's *just* the right amount of sweetness to play off of the tart berries. Very tasty, indeed!
Provided by Carol Junkins
Categories Fruit Desserts
Time 1h25m
Number Of Ingredients 8
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.
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 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
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