1 1/2 c. graham cracker crumbs
1/2 c. chopped pecans
1/4 c. sugar
6 tbsp. butter, melted
1 1/2 c. ground fresh cranberries (2 c. whole berries)
1 c. sugar
2 egg whites
1 tbsp. frozen orange juice concentrate, thawed
1 tsp. vanilla
1/8 tsp. salt
1 c. whipping cream
1 recipe cranberry glaze

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

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 on electric mixer until frothy. Then beat at high speed 6-8 minutes or until stiff peaks form (tips strand 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.

CRANBERRY GLAZE:

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

In saucepan stir together sugar, cornstarch; stir in cranberries and water. Cook and stir until bubble. Cook, stirring occasionally, just until cranberry skins pop. Cool to room temperature (do not chill). Makes 1 cup.

Do not refrigerate. Make same day as planned to serve and leave sitting out.