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

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Yield:
Makes 10 to 12 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

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

Nutrition Facts

412 calories; calories from fat 48%; protein 4.6g; fat 22g; saturated fat 10g; carbohydrates 52g; fiber 2.8g; sodium 160mg; cholesterol 77mg.
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