Cranberry Linzer Torte

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

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Makes 10 to 12 servings

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Nutritional 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


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


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.


November 1998
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