Cranberry mousse:

Place the leaf gelatin in a bowl of cold water, and set aside to soak.

In a medium saucepan, whisk together cranberry juice, cranberry sauce, and sugar. Bring to a boil, whisking gently until the sugar dissolves.

Whisk in the soaked gelatin leaves, and allow them to dissolve in the hot liquid.

Remove from heat and whisk in the ginger.

Pour into a small bowl and refrigerate for 3 hours, or until soft-set, like a thin jelly.

Once the cranberry mixture is ready to use, add the whipping cream to a large mixing bowl or the bowl of a stand mixer. Whip on medium-high speed until soft peaks form.

With a rubber spatula, fold the cranberry mixture into the whipped cream.

Scoop the whipped cream into a piping bag fitted with decorative tip. Refrigerate at least 2 hours, or until you’re ready to assemble the parfaits.

Oranges:

With a sharp knife, cut each orange section into 2-3 pieces. Add to a small bowl and toss with the honey. Refrigerate until ready to use.

Assembly:

Spoon components into parfait glasses, dividing each one equally between the glasses. (This recipe yields 2 larger parfaits, or 3 smaller (stemless wine glass-sized) parfaits.)

I suggest layering in the following order: oranges, half of the cranberry mousse, cranberry compote, crushed ginger snap cookies, remaining cranberry mousse.

Garnish with chopped candied ginger, chopped pistachios or chopped pecans, crushed cookies, or additional orange slices.