Recipe by Janet Taylor McCracken
Start to Finish: 15 minutes
3 cans (about 14 oz. each) whole-berry cranberry sauce
1 1/2 tsp. grated peeled fresh ginger
2 cups heavy cream
1/4 cup black raspberry liqueur (such as Chambord or Bols)
1 1/2 tsp. almond extract
16 large or 48 mini amaretti cookies, coarsely crushed
In a medium bowl, stir the cranberry sauce and ginger. In a large bowl, using an electric mixer, beat the cream, raspberry liqueur, and almond extract until semifirm peaks form, about 2 minutes. Divide half the cranberry-ginger sauce, whipped cream, and cookies among 8 bowls. Repeat the layers with the remaining sauce, cream, and cookies. Serve immediately.
Make it ahead: The cranberry-ginger sauce and whipped cream can be made up to 8 hours ahead. Cover them separately and refrigerate. You might need to take a whisk to the whipped cream to freshen it up before using. Build the parfaits just before serving.