Cranberry Linzer Torte
Notes: Up to 1 day ahead, bake and cool torte, then wrap airtight and hold at room temperature.
How to Make It
Step 1
1
Sort cranberries and discard any soft or decayed fruit. Rinse berries.
Step 2
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.
Step 3
3
Pour cranberry mixture into crust. Break reserved dough into almond-size lumps and scatter over filling.
Step 4
4
Bake on the lowest rack in a 350° oven until crust is richly browned at edges, about 1 hour. Serve cool.
Ingredients
3 cups (12-oz. package) fresh or thawed frozen cranberries
1 cup sugar
1 tablespoon grated orange peel
Directions
Step 1
1
Sort cranberries and discard any soft or decayed fruit. Rinse berries.
Step 2
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.
Step 3
3
Pour cranberry mixture into crust. Break reserved dough into almond-size lumps and scatter over filling.
Step 4
4
Bake on the lowest rack in a 350° oven until crust is richly browned at edges, about 1 hour. Serve cool.
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