All-Natural Cranberry Sauce Yogurt Parfaits

Who says cranberry sauce is only for for your holiday table? Layer sweet-tart homemade cranberry sauce with creamy vanilla yogurt and granola for the perfect addition to any holiday brunch or breakfast.

My mom, who I have always looked up to as a cook, shared this recipe with me years ago, and it’s become a family tradition! She lives far away, but whenever I make it, I feel a little bit closer to her. My mom has some dietary restrictions, but this cranberry sauce with just four natural ingredients is always on her Thanksgiving menu.

You can use vanilla yogurt OR I like to make it a little more special (and keep them on the healthier side) by using plain greek yogurt and then mixing in honey and vanilla to taste!

This New York Times Olive Oil Granola recipe is my favorite and perfect as a topping!

This parfait recipe was made in partnership with Belfonte Dairy in Kansas City.

Ingredients:

12 oz fresh cranberries

1 apple ( we like to use a honeycrisp or jazz apple)

½ a cup plus 2 T. honey

Sprinkle of nugmeg (to taste)

Belfonte Vanilla Yogurt or plain greek yogurt and make your own!

Granola and/or nuts

Instructions:

To make homemade cranberry sauce: 

Wash a 12 oz. bag of fresh cranberries. Combine in a small saucepan with 1 apple (honeycrisp, jazz etc.) diced into small pieces. Add ½ cup pus 2 tablespoons of honey, and a dash of fresh nutmeg to taste.

Allow cranberry sauce to cool completely and refrigerate until needed. 

In a small glass or parfait glass, layer vanilla Belfonte yogurt, cranberry sauce and granola. Repeat layers. * You can also prepare parfaits the night before and cover individually with plastic wrap for a simple, no-mess breakfast.