Festive Cranberry Torte

  • Yield: 8 to 10 servings


1cup vanilla wafer cookies, crushed
1/3cup walnuts, chopped
3tablespoons granulated sugar
1/4cup butter, melted
1 1/2cups fresh cranberries, finely chopped
1cup granulated sugar
2 egg whites, unbeaten, room temperature
1tablespoon freshly-squeezed orange juice
1teaspoon vanilla extract
1cup whipping cream
Additional whipped cream for garnish
Additional cranberries for garnish



  1. In a medium mixing bowl, combine crust ingredients and blend well.
  2. Press into bottom of a 9-inch springform pan and chill.


  1. In a large bowl of an electric mixer, combine cranberries and sugar. Let stand 5 minutes.
  2. Add egg whites, orange juice and vanilla, Beat on slow speed until frothy, then at high speed 8 to 10 minutes until stiff peaks form.
  3. In a separate bowl, beat whipping cream until soft peaks form. Fold whipped cream into cranberry mixture.
  4. Pour into prepared crust and seal with plastic wrap. Freeze until firm, preferably overnight.
  5. Serve with whipped cream and cranberries.

NOTE: Decorate with holly leaves and cranberries.

Recipe reprinted with permission from The Junior League of Portland, Oregon, From Portland’s Palate a Collection of Recipes from the City of Roses (The Junior League of Portland, Oregon, 1992).