Ingredients
3 cups fresh or partially thawed frozen cranberries (10 ounces)
1/2 cup pear juice, such as Ceres, or water, plus more as needed
3/4 cup sugar
1/4 teaspoon kosher salt (we use Diamond Crystal)
12 ounces blackberries or raspberries (3 cups), or a combination, plus more, frozen if desired, for serving
1 1/2 cups heavy cream
10 spice cookies, such as Biscoff or Anna’s, crumbled or broken into pieces (2.5 ounces), plus more, whole, for serving
Preparation
Combine cranberries, pear juice, sugar, and salt in a medium saucepan over medium heat. Bring to a boil, then cover and cook until cranberries are softened and most have burst, about 10 minutes. Let cool 15 minutes. Set aside 3/4 cup cooked cranberries.
Purée remainder with 1 1/2 cups blackberries, then pass through a coarse-mesh sieve (to remove seeds; you should have about 1 1/2 cups). If needed, stir in more juice to create a thick but pourable consistency (it should be thicker than honey).
Whip cream to soft peaks. Fold 1/4 cup purée into cream, leaving some streaks. Into each of 6 glasses, spoon or pipe a few tablespoons of whipped-cream mixture. Drizzle with about 1 tablespoon purée; add a few cooked cranberries and some of remaining 1 1/2 cups blackberries. Sprinkle with crumbled cookies. Repeat layering, finishing with a drizzle of purée. Refrigerate, covered, at least 2 hours and up to 24 hours. Serve each glass sprinkled with whole fresh or frozen berries and garnished with a cookie.
