Cranberry Chocolate Torte

Despite the fact that I truly love creating my own recipes, sometimes there's just no improving on a perfect 'found' recipe, especially when it comes to holiday traditions. My copy of this recipe is on newsprint from the Kansas City Star that has become yellowed with age and gives no attribution to its author. I've had it for at least 15 years.

This combination is another example of adding seasonal taste to my favorite flavor - dark chocolate. Be prepared to dirty loads of bowls in the process; I counted at least four when I made the recipe again this evening. But the results are phenomenally delicious - something like a cross between cheesecake and a brownie with the tangy zip of cranberries - and a small slice goes a long way. ENJOY!

Cranberry Chocolate Torte
Makes 10-14 servings

16 ounce can cranberry sauce, with whole cranberries
1/2 cup ground almonds
1/4 cup sifted flour
7 ounces dark sweet chocolate, chopped (VOE - chocolate chips work well here)
1/2 cup butter
3 large eggs, separated
1/2 to 3/4 cup sugar (VOE - I use 1/2 cup)
1/4 teaspoon almond extract

Preheat oven to 350 degrees. Place cranberries in small bowl and stir gently until slightly liquid. In another small bowl, combine almonds and flour.

Melt butter and chocolate in a double boiler over simmering water, stirring occasionally to blend. Remove from heat and set aside.

In a large mixing bowl, beat egg yolks and sugar until thick and light. With mixer on low speed, add flour and nut mixture to egg yolks, beating until just mixed.

Add chocolate-butter mixture and blend gently. Stir in cranberries and almond extract by hand.

Beat egg whites until they hold their shape but are not dry. Fold into cranberry batter.

Pour into a greased and floured 9-inch springform pan* and smooth the top with a rubber spatula. Bake about 55 minutes, on a baking sheet. Remove from oven and cool completely while still in pan, about 1 1/2 hours. Place in refrigerator until chilled; about 1 hour.

When ready to serve, remove from springform pan and add glaze (see below). Makes one 9-inch torte.

Glaze:

1/2 cup currant jelly
2 tablespoons cranberry juice cocktail

Combine jelly and cranberry juice in small saucepan and heat on medium. Brush chilled torte with warm glaze and allow to set. Give top of torte a second coating. Sprinkle with ground almonds if desired.

*VOE - I use a pastry brush to evenly spread flour across the entire springform surface.

Cranberry Pumpkin Bread

Leftovers - it's rather amazing what you can create after finding a forlorn can of pumpkin puree in the cupboard and fresh cranberries hiding in the very back of the refrigerator.

Such was the case yesterday as an Alberta Clipper made its way into our neighborhood, and a desire for 'cozy' food came over me. With orange and cinnamon accents, this dense bread would be especially good for dessert or with a strong cup of morning coffee

Cranberry Pumpkin Bread
Makes about 10-12 slices

1/2 cup cranberries, rinsed and sorted
1/2 cup fresh-squeezed orange juice
1 tablespoon orange zest
1/4 cup sugar

2 cups whole wheat pastry flour
2/3 cup sugar
1 teaspoon baking soda
pinch of salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon ginger

1 can pumpkin puree

1/2 cup oil
2 eggs, beaten

Bring cranberries, orange juice, zest and sugar to a boil, then reduce to simmer and cook for about 15 minutes, until cranberries are soft. Cool slightly and drain over a bowl to capture cranberry liquid. Set liquid aside; set cranberries aside.

Combine flour, sugar, baking soda, salt and spices. Stir in pumpkin, oil and eggs and combine thoroughly. Fold in cranberries gently, with a rubber spatula. Bake in greased bread pan and a 350-degree oven for 60-70 minutes or until bread is firm, and browned on top.

Allow bread to cool about 10 minutes and then pour reserved cranberry liquid over top of loaf. Let bread cool completely before loosening with a metal spatula and removing from pan.

VOE - Make sure the entire loaf is well cooked by sticking a long toothpick deep inside before removing from oven.

VOE - If you use your hands to remove the bread, be prepared for sticky cranberry on your fingers. But it's still the best method to retain the loaf shape and tastes delicious.