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Cranberry Linzer Torte

Cranberry Linzer Torte

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

Sunset NOVEMBER 1998

  • Yield: Makes 10 to 12 servings


  • 3 cups (12-oz. package) fresh or thawed frozen cranberries
  • 1 cup sugar


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.

Nutritional Information

Amount per serving
  • Calories: 412
  • Calories from fat: 48%
  • Protein: 4.6g
  • Fat: 22g
  • Saturated fat: 10g
  • Carbohydrate: 52g
  • Fiber: 2.8g
  • Sodium: 160mg
  • Cholesterol: 77mg

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Cranberry Linzer Torte recipe