Cranberry Linzer Torte

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

Yield: Makes 10 to 12 servings

Ingredients

• 3  cups  (12-oz. package) fresh or thawed frozen cranberries
• 1  cup  sugar
• 1  tablespoon  grated orange peel
• Linzer crust

Preparation

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

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.

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

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

Nutritional Information

Calories:

412 (48% from fat)

Protein:

4.6g

Fat:

22g (sat 10)

Carbohydrate:

52g

Fiber:

2.8g

Sodium:

160mg

Cholesterol:

77mg