Cranberry Torte

I know Christmas has come and gone--but here's just one more Christmas recipe worth sharing. Not too sweet, light after a big Christmas dinner, a fresh change from Christmas cookies...

CRUST

1 1/2 graham cracker crumbs

1/2 cup chopped pecans (or any nuts)

1/4 cup sugar

6 tab. melted margarine or butter

Mix it all together and press into a 9" springform pan. Refrigerate.

FILLING

2 cups of cranberries

1 cup sugar

2 egg whites

1 tab frozen orange juice concentrate

1 tsp vanilla

1/8 tsp salt

1 cup heavy whipping cream

Chop the cranberries finely with a food processor or stick blender. Cover them with sugar and let it stand for 5 minutes. Add the unbeaten egg whites, orange juice concentrate, vanilla and salt. Beat with the mixer on low speed until frothy. Then beat on high speed for 6 to 8 minutes until stiff peaks form. In another small bowl, whip the cream. Then fold the whipped cream into the cranberry mixture. Turn onto the crust. Freeze firm.

CRANBERRY GLAZE

1/2 cup sugar

1 tab cornstarch

1 1/2 cup whole cranberries

1/2 cup water

Mix together the sugar and cornstarch in a saucepan til smooth. Stir in the berries and water. Cook and stir until bubbly. Keep cooking and stirring until the cranberries pop and the sauce thickens. Cool to room temperature.

Freeze the dessert until firm. Then cut into wedges. Top with cranberry glaze and garnish with more whipped cream.

Delish. Merry Christmas! (one more time)