1 1/2 c. graham cracker crumbs
1/2 c. chopped pecans
1/4 c. sugar
6 tbsp. butter, melted

In a mixing bowl, combine graham cracker crumbs, pecans, the 1/4 cup sugar and melted butter; press onto bottom and up sides of 8 inch springform pan. Chill.

1 1/2 c. ground fresh cranberries (2 c. whole berries)
1 c. sugar
2 egg whites
1 tbsp. frozen orange juice concentrated, thawed
1 tsp. vanilla
1/8 tsp. salt
1 c. whipping cream
1 recipe Cranberry Glaze
Fresh orange slices, quartered

In large mixer bowl, combine cranberries and the 1 cup sugar. Let stand 5 minutes. Add unbeaten egg whites, orange juice concentrate, vanilla and salt. Beat on low speed of electric mixer until frothy. Then beat at high speed 6 to 8 minutes or until stiff peaks form (tips stand straight).

In small mixer bowl, whip cream to soft peaks (tips curl over); 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:

1/2 c. sugar
1 tbsp. cornstarch
3/4 c. fresh cranberries
2/3 c. water

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).