Cranberry Torte

1-1/2 c. graham cracker crumbs
1/2 c. chopped pecans
1/4 c. sugar
6 Tbsp. butter or margarine, melted
1-1/2 c. grated fresh cranberries
1 c. sugar
2 egg whites
1 Tbsp. frozen orange juice, thawed
1 tsp. vanilla
1/8 tsp. salt
1 c. whipping cream
1 recipe cranberry glaze
fresh orange slices, quartered

Cranberry Glaze for Cranberry Torte:
1/2 c. sugar
1 Tbsp. cornstarch
3/4 c. fresh cranberries
2/3 c. water

In mixing bowl, combine graham cracker crumbs, pecans, sugar and butter. Press mixture onto bottom and sides of 8-inch springform pan. In large mixing bowl, combine cranberries and sugar. Let stand 5 minutes. Add unbeaten egg whites, orange juice, vanilla and salt. Beat on low speed until frothy; then beat at high speed 6 to 8 minutes or until stiff peaks form. In small mixer bowl, whip cream to soft peaks; fold into cranberry mixture. Turn into crust. Freeze firm. To serve, remove torte from pan. Place on serving plate; spoon cranberry glaze in center; place orange slices around outside. Makes 8 to 10 servings.
Cranberry Glaze for Cranberry Torte:
In saucepan, stir together sugar and cornstarch; stir in cranberries and water. Cook and stir until bubbly. Cook, stirring occasionally just until cranberry skins pop. Cool to room temperature. Do not chill. Makes one cup. Serve according to Cranberry Torte directions.

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