INGREDIENTS

• 6 cups fresh cranberries (2 -12 oz packages)
• 2 cups sugar, divided into 1.5 cup and .5 cup amounts
• 2 cups flour (standard, almond, or coconut)
• 4 eggs
• 1 cup walnuts, chopped (optional)
• 2 sticks unsalted butter
• 1 cup water
• Pinch Sea salt

 

PREPARATION

1. Preheat your oven to 300 or 325F. (Explanation later)
2. Rinse the cranberries and put in to lightly greased 13×9 glass pan
3. Sprinkle .5 cup of sugar over cranberries and set aside
4. In a medium bowl beat the eggs (low speed)
5. Add 1.5 cups of sugar and continue beating
6. Add melted butter
7. Once incorporated slowly add flour in .5 cup increments fully incorporating each before adding the next.
8. Slowly add water to mixture until it reaches a smooth, batter like consistency
9. Mix in walnuts
10. Pour mix over cranberries in 13×9 pan
11. Let sit for a couple of minutes to make sure the batter fully covers the cranberries
12. Bake for 70 minutes at 300 or 60 minutes at 325
13. When the torte is golden brown remove from oven and let cool completely.
14. Serve and enjoy

Store refrigerated or freeze to enjoy later