Boil 3-4 cups of water and drop in the ginger slices, simmer for 30 minutes.
Drain the water, and pour in the sugar, keeping the heat low, stir the ginger strips in the sugar until coated well.
Lay the strips on a parchment overnight.
Store in a dry, airtight container - I'm not sure how long they would last since they have sugar on them. But if you refrigerate them, they become soggy.
Ahead of Time: To Make the Homemade Hemp Cream
Blend up 1 cup hemp hearts with 3 cups water and a pinch of salt.
Add in 1 cup yogurt, and 1 tsp vanilla, and blend until creamy.
Keeps in refrigerator for 3 days. Notice you don't have to soak the seeds prior as you do with almond and cashew milk recipes - that is a big time-saver!
Ahead of Time: To Make the Cranberry Compote
Simmer the water and fresh cranberries, pressing down on the sizzling cranberries with a glass to burst them. Don't let the mixture dry, just heat and mush up.
Pour into a blender along with a cup of unsweetened whole berry cranberry sauce, vanilla, cinnamon, and a pinch of salt. Taste test to see if you need the maple syrup for sweetness and add if you need it.
Refrigerate up to a week.
Assemble the Dessert
When you are ready to assembly this spicy chilly dessert, fill dessert glasses with cranberry compote, and follow with the hemp cream, topping with a few slices of crystallized ginger. We served ours along with our chocolate truffles and hot vanilla tea!