Servings 6 servings
Ingredients
For the sugared cranberries:
- 1/2 cup Florida’s Natural Orange Juice
- 1/2 cup sugar, divided
- 1 1/2 cups fresh cranberries
For the parfaits:
- 2 (8-oz.) packages cream cheese, at room temperature
- 1/3 cup Florida’s Natural Orange Juice
- 3 Tablespoons heavy cream
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups finely crushed gingersnap cookies, plus more for
topping - Whipped cream, for topping
Instructions
Make sugared cranberries:
- Line a baking sheet with parchment paper or foil. Place a wire rack on top.
- In a medium saucepan set over medium heat, whisk together the orange juice and 1/4 cup sugar. Cook the mixture, whisking occasionally, until the sugar has dissolved, about 3 minutes.
- Add the cranberries and stir until well-coated. Using a slotted spoon, transfer the cranberries to the wire rack and let cool for 30 minutes.
- Add the remaining 1/4 cup sugar to a shallow bowl. Add the cranberries to the sugar in batches, rolling to coat them on all sides. Return the cranberries to the wire rack while you make the parfaits.
Make the parfaits:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
- Add the orange juice, heavy cream, sugar and vanilla extract and beat until light and creamy, about 3 minutes. Transfer the cheesecake mixture to a piping bag or sealable plastic bag and snip off the tip.
- When ready to serve, divide the crushed gingersnap cookies among serving glasses. Pipe a layer of the cheesecake mixture on top then add the sugared cranberries.
- Top off each parfait with a dollop of whipped cream and a sprinkle of crushed gingersnaps and serve.
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