Greek Yogurt Parfait with Cranberry-Orange-Clove Sauce
Serves: 2
  • 1 bag (12 ounces) fresh or frozen cranberries, rinsed and picked over, stems and bruised berries discarded
  • 1 cup sugar
  • Juice and zest from a large orange plus enough water to equal ½ cup
  • ¼ teaspoon ground cloves
  • ⅔ cup Greek yogurt
  • ½ cup granola
  1. Bring cranberries, sugar, orange juice, and cloves to a full simmer in a medium saucepan; simmer for 1 minute. Cover, turn off heat and let stand for 10 minutes. Stir in orange zest, cool to room temperature, and then refrigerate (Can be refrigerated in a covered container up to 2 weeks.
  2. When ready to serve, divide yogurt evenly among two bowls. Spoon ¼ cup of the cranberry sauce, including a little of the syrup, over each portion of yogurt. Sprinkle with granola and serve.
Make this sauce for holidays and use leftovers for seasonal breakfast parfaits.
Recipe by Three Many Cooks at