• Preheat the oven to 350F. Line a small baking tray with parchment paper.

For the Cranberry Compote

• In a large sauce pan, stir together the cranberries, water, maple syrup, cinnamon, cardamom, and salt over medium-high heat. Bring to a rapid simmer for 2 minutes. Then, reduce heat to medium-low, and continue to simmer for another 8 minutes, or until the cranberries break down into a thick compote, stirring occasionally. Use the back of a spoon to gently mash any intact cranberries into the sauce.
• Let cool completely. If it's too thick after cooling, add a bit more filtered water to thin to desired consistency. Transfer to a glass jar.
• Keep refrigerated until ready to assemble.

For the Quick Pecan Granola

• Meanwhile, add all the granola ingredients to a medium mixing bowl and toss to coat, ensuring that every last bit is coated. Spread the mixture into an even layer in the lined tray.
• Bake for 8 to 10 minutes, or until wafting a rich toasted scent. Let cool on the tray.
• Store at room temperature in an airtight glass jar until ready to assemble.

To Assemble the Parfaits

• While the compote and granola are cooling, gather and prepare the yogurt, pomegranate seeds, and kiwi.
• In 4 small jars or glasses, layer the yogurt and compote. Top with the crumble, pomegranate seeds, and kiwi. Serve immediately.