Prepare Cranberry Compote: In medium saucepan, heat cranberries, sugar and 1 cup water to a boil over medium-high heat; reduce heat to medium-low and simmer 12 minutes or until cranberries burst and mixture thickens. Let cool; cover and refrigerate until ready to use. Makes about 1-1/2 cups.
Prepare Parfaits: In each of 6 (8-ounce) glass dishes, layer 1/4 cup each Cranberry Compote, yogurt and lemon curd, then 2 tablespoons yogurt, smoothing after each layer; sprinkle each with 1/4 cup Gingerbread Granola. Cover; refrigerate up to 2 hours before serving.