Ingredients
1-1/4 cups graham cracker crumbs (about 20 squares)1/4 cup finely chopped pecans1-1/4 cups sugar, divided6 tablespoons butter, melted1-1/2 cups fresh or frozen cranberries1 tablespoon thawed orange juice concentrate1 teaspoon vanilla extract1/8 teaspoon salt1 cup heavy whipping creamTOPPING:1/2 cup sugar1 tablespoon cornstarch3/4 cup fresh or frozen cranberries2/3 cup water
Preparation
In a bowl, combine the cracker crumbs, pecans, 1/4 cup sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan.
Bake at 375° for 8-10 minutes or until lightly browned. In a bowl, combine the cranberries, orange juice concentrate, vanilla, salt and remaining sugar.
In a bowl, beat cream until soft peaks form. Fold into the cranberry mixture. Pour into the crust. Freeze until firm.
For topping, combine sugar and cornstarch in a saucepan. Stir in cranberries and water until blended. Bring to a boil. Reduce heat; cook and stir until berries pop and mixture is thickened, about 5 minutes; cool. Let torte stand at room temperature for 10 minutes before slicing. Serve with topping.
