If you’ve ever thought eggnog was just for sipping by the fireplace, wait till you try this **Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe** — it’s like holiday cheer in a glass! Silky, creamy panna cotta infused with rich, nostalgic eggnog gets the perfect pop of tangy sweetness and a little boozy warmth from a spiked cranberry sauce. I promise, once you make this, it’ll be your go-to festive dessert, whether you’re hosting or simply treating yourself.

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Why This Recipe Works

Creamy Texture: The eggnog-base in the panna cotta yields an ultra-smooth, custard-like consistency that melts in your mouth.
Bright Contrast: The spiked cranberry sauce provides an uplifting tartness and a boozy kick, balancing the rich panna cotta perfectly.
Simple Yet Elegant: Minimal ingredients with straightforward steps make this impressive dessert achievable anytime you want to wow your guests.
Festive Flair: Garnishes like fresh cranberries and rosemary not only boost flavor but add a beautiful holiday touch without fuss.

Eggnog Panna Cotta with Spiked Cranberry Sauce, festive holiday dessert, creamy panna cotta recipe, boozy cranberry sauce, Christmas dessert ideas - The image shows four small clear glasses filled with two layers of dessert. The bottom layer is creamy white and smooth, making up most of the glass. The top layer is a bright red jelly, shiny and thick, covering the creamy layer completely. On top of each red layer, there is a bright red berry covered with a light dusting of sugar, along with a small green rosemary sprig placed diagonally. The glasses are set on a white marbled surface, with some green rosemary leaves and small gold balls decorating around them. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe plays a role in creating that perfect harmony of creamy, sweet, and tart that feels just right for the holiday season. When shopping, look for high-quality eggnog and fresh cranberries — it really elevates the end result.

Cold Water: Helps bloom the gelatin so it dissolves smoothly without clumps.
Powdered Gelatin: The essential thickening agent that sets the panna cotta without overpowering its creaminess.
Eggnog: The star ingredient that brings warmth, spice, and festive flavors all in one; using pre-made eggnog saves time but homemade works too.
Fresh Cranberries: They provide bright, tangy notes and textural contrast; fresh is best for the sauce’s lively flavor.
Granulated Sugar: Sweetens the cranberry sauce to balance tartness without masking the fruit’s natural zing.
Orange Zest and Orange Juice: Adds citrus brightness — a natural partner to cranberries— enhancing flavor layers.
Orange Liqueur: A splash of boozy goodness that amplifies the sauce’s complexity; adjust amount to your taste.
Fresh or Sugared Cranberries & Rosemary Sprigs: For garnish, adding a fresh, herbal aroma and festive visual charm.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe is a great base to customize. I’ve enjoyed tweaking the amount of booze in the sauce depending on my crowd and even swapping orange liqueur for bourbon for a smokier depth. Don’t hesitate to play around and make it your own.

Less Booze, More Flavor: I like dialing back the orange liqueur sometimes, especially for family gatherings; the sauce stays aromatic, just less boozy.
Dairy-Free Version: Try coconut milk eggnog and gelatin substitutes if you want to enjoy this vegan-style — just expect slight changes in texture.
Extra Spice: Adding a pinch of cinnamon or nutmeg into the eggnog mix amplifies fall flavors and makes it cozy-warm even if you skip the alcohol.

Step-by-Step: How I Make Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe

Step 1: Bloom the Gelatin Like a Pro

First off, sprinkle your powdered gelatin evenly over 2 tablespoons of cold water — don’t just dump it on one spot. Let it sit for about 5 minutes to soften and bloom. This step ensures the gelatin dissolves completely later without leaving unpleasant lumps. I usually set a timer so I don’t forget — this little patience pays off big time in silky panna cotta.

Step 2: Heat the Eggnog Carefully

Next, gently heat your eggnog in a small saucepan until it’s hot but not boiling — you want to see steam but no bubbles forming. I like to stir it occasionally to prevent scorching on the bottom. Then remove it from the heat and whisk in the bloomed gelatin until fully dissolved. This is the magic moment when your panna cotta base becomes silky-smooth and ready to set.

Step 3: Chill the Panna Cotta

Pour the eggnog mixture into six 4-ounce glasses, about 1/3 cup each. I place them all on a baking sheet to carry easily in and out of the fridge. Pop them into the refrigerator for at least 2 hours — patience is your friend here, as this chilling step lets the panna cotta firm up to just the right creamy, wobbly texture.

Step 4: Make That Spiked Cranberry Sauce

While your panna cotta chills, combine cranberries, sugar, orange zest, and orange juice in a medium saucepan. Bring everything up to a boil, then lower to a simmer. As the berries pop and soften, press them gently with a spatula to break them down — this process transforms them into that lovely jammy consistency. Stir in the orange liqueur at the end for a hint of warmth. If your sauce feels too thick, add water a tablespoon at a time to loosen it just right.

Step 5: Assemble and Garnish Like a Champ

Once your panna cotta’s set firm, spoon the cranberry sauce generously on top until it reaches the rim. For a festive flourish, skewer fresh cranberries on toothpicks threaded with rosemary sprigs, then balance each garnish on top. It’s a simple touch that makes your dessert look effortlessly elegant — guests will think you spent hours!

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Pro Tips for Making Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe

Gelatin Bloom Is Key: Never skip blooming gelatin — it prevents graininess and ensures your panna cotta sets perfectly smooth.
Heat Eggnog Gently: Keep the temperature below boiling to stop curdling or burning; stirring helps a lot here.
Taste Your Sauce Before Spiking: I always test the cranberry sauce sweetness and tartness before adding liqueur so the balance stays just right.
Chilling Time Matters: Don’t rush the chilling step — your panna cotta needs full time to set; otherwise, it’ll be wobbly (but not in a good way).

How to Serve Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe

Garnishes

I love topping mine with fresh rosemary sprigs and sugared cranberries — the rosemary adds a piney aroma that instantly feels festive, while the sugared cranberries provide a pretty sparkle and pop of sweetness. These garnishes are super simple but really take the presentation to the next level.

Side Dishes

This dessert pairs wonderfully with a light winter salad or an assortment of spiced cookies if you’re serving it as part of a holiday spread. I’ve also enjoyed it alongside pumpkin bread for a sweet and cozy afternoon treat with coffee.

Creative Ways to Present

For special occasions, I like serving this panna cotta in decorative glasses—think vintage coupes or mason jars tied with a festive ribbon. You can layer the cranberry sauce and panna cotta for a pretty marbled effect. Another favorite trick is placing the panna cotta in clear ornaments or small jars for cute edible gifts!

Make Ahead and Storage

Storing Leftovers

Any leftover panna cotta I cover tightly with plastic wrap or lids and store in the fridge — keep the garnish separate if possible, then add fresh before serving. It will stay fresh and creamy for up to 3 days, making this dessert perfect for advance prep.

Freezing

I’ve tried freezing this panna cotta, but because of the gelatin and dairy, the texture gets a bit grainy after thawing. So I recommend enjoying it fresh or refrigerated rather than frozen to keep that luxurious creaminess intact.

Reheating

This dessert is best served cold, so reheating isn’t really necessary. If you’re reheating the cranberry sauce separately, warm it gently on the stove or microwave until just warm, then spoon it over the chilled panna cotta for the best experience.

FAQs

Can I make the eggnog panna cotta without gelatin?

If you want to avoid gelatin, you can use agar-agar as a vegetarian alternative, but keep in mind the texture might be a little firmer or slightly different. Agar needs to be boiled during preparation, so adjust the process accordingly. Otherwise, gelatin remains the traditional and easiest way to get that creamy, smooth panna cotta.
What type of alcohol works best in the spiked cranberry sauce?

I find orange liqueur like Cointreau or Triple Sec works beautifully with the citrus notes, but you can also try bourbon or dark rum for a richer, warmer flavor. Just add it at the end of cooking and adjust the amount to suit your taste.
How long does this dessert keep in the fridge?

Stored properly covered, the panna cotta with cranberry sauce will stay fresh and delicious for up to 3 days in the refrigerator. Beyond that, the texture and flavors may start to change.
Can I prepare the cranberry sauce a day ahead?

Absolutely! The cranberry sauce actually tastes better after sitting overnight, as the flavors deepen. Just keep it refrigerated in a sealed container until you’re ready to use it.

Final Thoughts

This Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe holds a special place in my heart — it’s elegant yet easy, festive but not over-the-top, and always gets rave reviews from friends and family. Whether you’re an experienced home cook or new to panna cotta, you’ll enjoy how it makes the holidays feel a little more special. So go ahead, give it a whirl, and get ready to hear “Wow, can I have the recipe?” at your next gathering!