Makes 10 to 12 servings

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

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 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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