ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry Linzer Torte

Yield Makes 10 to 12 servings
Notes: Up to 1 day ahead, bake and cool torte, then wrap airtight and hold at room temperature.

Ingredients

  • 3 cups (12-oz. package) fresh or thawed frozen cranberries
  • 1 cup sugar
  • 1 tablespoon grated orange peel
  • Linzer crust

Nutrition Information

  • calories 412
  • caloriesfromfat 48 %
  • protein 4.6 g
  • fat 22 g
  • satfat 10 g
  • carbohydrate 52 g
  • fiber 2.8 g
  • sodium 160 mg
  • cholesterol 77 mg

How to Make It

  1. Sort cranberries and discard any soft or decayed fruit. Rinse berries.

  2. In a 2- to 2 1/2-quart pan over high heat, stir cranberries, 1/4 cup water, sugar, and orange peel until boiling. Continue to stir often until mixture has the consistency of soft jam, about 4 minutes. Let cool about 15 minutes, stirring occasionally.

  3. Pour cranberry mixture into crust. Break reserved dough into almond-size lumps and scatter over filling.

  4. Bake on the lowest rack in a 350° oven until crust is richly browned at edges, about 1 hour. Serve cool.