Notes: Up to 1 day ahead, bake and cool torte, then wrap airtight and hold at room temperature.
Sunset NOVEMBER 1998
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.
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