“Old Cape Cod”…home of the Cod, home of the Oyster, the Quohog and the Clam. Home of the Beach Plum and Rose Hip, and also of the Cranberry, now at the very peak of its season!
I am fortunate to have lived here for many years, and one of my most favorite sights in the late fall is that of the bright afternoon sun shining on the cranberry bogs, catching their sparkle….like beautiful gems or jewels reflecting the light as they wait to be harvested. Over my years here I have accumulated quite a collection of typical Cape Cod recipes. One of my favorites is this beautiful Cape Cod Cranberry Torte, lovely looking, luscious tasting — at any time of the year, but particularly at this snowy, winter season.
CHANGE SERVING SIZEservings
- 3 eggs separated
- 1/2 + 1/2 cup sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup fine graham cracker crumbs
- 1/2 cup chopped nuts
- 1 can whole cranberry sauce (1 lb)
- 1/2 cup brown sugar
- 1 small pkg strawberry gelatin
- 1/2 cup heavy cream
- Preheat oven to 250 degrees
- Beat egg yolks until thick, and gradually beat in 1.2 cup of the sugar. Keep beating until very light.
- Beat in extracts and mix in crumbs.
- Beat whites of eggs until foamy. Add remaining sugar one tablespoon at a time. Beat until shiny and stiff peaks form.
- Fold whites mixture into beaten egg mixture and blend in the nuts.
- Spread the beaten egg mixture into two 9-inch buttered pie plates. Bake 20-25 minutes until set. Remove from oven and cool.
- In a saucepan, mix cranberry sauce and brown sugar over medium heat. Stir constantly until mixture comes to a boil. Remove from heat and stir in gelatin until dissolved and cool until partially set.
- Whip the heavy cream and set aside.
- Spread a thin layer of cranberry mixture in the torte shells, followed by a layer of whipped cream. Continue to layer until the shell is filled, ending with whipped cream.
- Let stand until cranberry portion is completely set.