If you’re a fan of festive desserts that bring a little extra sparkle to the table, you’re going to adore this recipe. Today, I’m sharing my all-time favorite Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe—a creamy, silky panna cotta infused with the warmth of eggnog paired with a tangy, boozy cranberry sauce that’s the perfect holiday crowd-pleaser. Trust me, once you try it, this combo will earn a permanent spot in your seasonal dessert rotation!

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Why This Recipe Works

Perfectly Balanced Flavors: The rich eggnog panna cotta pairs beautifully with the zesty, lightly spiked cranberry sauce for a harmonious sweet-tart contrast.
Elegant Yet Easy: Despite looking fancy, this dessert comes together with straightforward steps that anyone can follow.
Make-Ahead Friendly: You can prep both components in advance, making it stress-free for holiday entertaining.
Customizable Kick: The orange liqueur adds warmth but is easily adjustable, so you can tailor the booziness to your taste.

Eggnog Panna Cotta with Spiked Cranberry Sauce, festive holiday dessert recipes, creamy eggnog panna cotta, boozy cranberry sauce, holiday 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

The beauty of this Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe lies in its simple, seasonal ingredients that pack a flavorful punch. Each element brings something special, from the creamy eggnog base to the vibrant cranberry sauce. When selecting your ingredients, aim for quality, especially with the eggnog and fresh cranberries, since they shine as star flavors here.

Cold Water: Used to bloom the gelatin—it’s a crucial step to get that silky smooth panna cotta texture.
Powdered Gelatin: This is what sets the panna cotta; powdered works best for consistency and ease.
Eggnog (Commercially Prepared): Choose your favorite brand, preferably one with fresh eggs for richness.
Fresh Cranberries: They provide the natural tartness and vibrant color for the sauce.
Granulated Sugar: Balances the tartness of cranberries.
Orange Zest & Juice: Adds brightness and layers of citrus flavor to complement both the eggnog and cranberries.
Orange Liqueur: A splash for warmth and sophistication; Grand Marnier or Cointreau work beautifully here.
Fresh or Sugared Cranberries (Garnish): For that eye-catching, festive finish.
Fresh Rosemary Sprigs: Provide a fragrant, evergreen touch that looks stunning on top.

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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

I love that this Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe is so adaptable. Whether you prefer a little less alcohol, crave some extra spice, or want a dairy-free twist, it’s easy to make it yours. Don’t be shy—experiment a bit to find your perfect balance.

Variation: I’ve swapped the orange liqueur with a splash of rum or bourbon when I want a deeper, warmer flavor profile—it works just as wonderfully.
Dairy-Free Option: Try coconut milk-based eggnog and agar-agar for a gelatin substitute that’s vegan-friendly.
Spice It Up: Adding a pinch of cinnamon or nutmeg to the cranberry sauce gives a cozy twist that’s perfect for chilly nights.

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

Step 1: Bloom the Gelatin

This is a small but crucial step. Start by pouring 2 tablespoons of cold water into a small cup and sprinkle the powdered gelatin evenly over the surface—don’t stir it. Let it sit for about 5 minutes to absorb the water and bloom. This ensures it dissolves smoothly into the hot eggnog without clumps.

Step 2: Warm the Eggnog and Combine

In a small saucepan, gently heat 2 cups of eggnog until it’s hot but not boiling—this usually takes a few minutes on medium heat. Remove it from the heat and immediately stir in the bloomed gelatin until fully dissolved. This creates that luscious custard base for your panna cotta, so make sure it’s well mixed.

Step 3: Chill the Panna Cotta

Pour about 1/3 cup of the eggnog mixture into each of six 4 oz. dessert glasses placed on a baking sheet. The baking sheet makes it easy to move them in and out of the fridge. Cover loosely with plastic wrap or a clean kitchen towel, then refrigerate for at least 2 hours, until the panna cotta is firm but still creamy in texture.

Step 4: Make the Spiked Cranberry Sauce

While the panna cotta chills, combine 6 oz. fresh cranberries, 1/2 cup granulated sugar, zest of one orange, and 1/4 cup orange juice in a medium saucepan. Bring it to a boil over medium-high heat, then reduce to a simmer. As the berries start to pop, mash them gently with the back of a spatula. Keep stirring and simmering until the sauce thickens into a jammy consistency. Remove from heat and stir in 2 tablespoons of orange liqueur (or more, to taste). If the sauce seems too thick to pour, add water one tablespoon at a time until it reaches a nice sauce consistency. Let it cool, then refrigerate until ready to serve.

Step 5: Assemble and Garnish

Once the panna cotta is set, spoon the spiked cranberry sauce carefully on top of each glass, filling to the brim. For a festive touch, skewer 6 fresh or sugared cranberries onto toothpicks, then thread a fresh rosemary sprig through the cranberries. Lay these gorgeous garnishes across each glass—it instantly ups the wow factor!

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

Gelatin Bloom Is Key: Blooming gelatin properly prevents lumps and gives you that silky panna cotta texture I love.
Don’t Boil Eggnog: Heating it just until hot preserves the delicate eggnog flavor without curdling.
Mash Cranberries Gently: Using a spatula to mash helps break down berries while maintaining some texture in the sauce.
Balance Sauce Consistency: Adding small amounts of water to the cranberry sauce if too thick ensures it pours nicely over the panna cotta.

How to Serve Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe

Garnishes

I love using fresh rosemary sprigs and sugared cranberries to garnish this dessert—it adds a festive pop of color and an aromatic touch that brings winter cheer with every bite. If you don’t have rosemary, a small cinnamon stick or a twist of orange peel works beautifully, too.

Side Dishes

This panna cotta is a dessert star on its own, but if you want to pair it, something light and crisp works best. I often serve it with a simple green salad or some buttery shortbread cookies to complement the creamy and fruity flavors.

Creative Ways to Present

For special occasions, I like to serve this dessert in clear ramekins or mini mason jars for a rustic yet elegant feel. Layering a few drops of extra cranberry sauce around the glass edges or dusting with edible gold flakes can elevate it into a party-worthy showstopper.

Make Ahead and Storage

Storing Leftovers

Any leftovers should be covered tightly with plastic wrap and kept in the fridge, ideally in their individual serving glasses. I’ve found they stay fresh and maintain their texture for up to 3 days, so you can enjoy this festive treat into the week.

Freezing

Freezing panna cotta isn’t my favorite because the texture can change, becoming a bit grainy after thawing. If you need to freeze the cranberry sauce separately, it holds up well—just thaw in the fridge overnight before using.

Reheating

This dessert is best enjoyed chilled, so I don’t recommend reheating the panna cotta. If you want to warm up the cranberry sauce slightly, just microwave it in short bursts and stir well before spooning it over the cold panna cotta.

FAQs

Can I make the panna cotta vegetarian?

Absolutely! To make this Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe vegetarian-friendly, swap the powdered gelatin with a plant-based gelling agent like agar-agar. Keep in mind the setting times and textures may vary slightly.
Can I use homemade eggnog for this recipe?

Yes! Homemade eggnog brings an extra-special touch. Just make sure it’s smooth and well-strained before heating and combining with gelatin to ensure a silky panna cotta.
How alcoholic is the spiked cranberry sauce?

The alcohol content depends on how much orange liqueur you add. I suggest starting with 2 tablespoons and adjusting according to your preference—remember it’s just a hint of warmth, not a strong hit.
Can I prepare this dessert a day in advance?

You can and should! Making both elements ahead lets the flavors meld beautifully. Just keep the cranberry sauce refrigerated and add it right before serving for freshest presentation.

Final Thoughts

This Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe has become a holiday staple in my kitchen because it’s festive without being fussy, rich yet refreshing. It’s one of those desserts that makes guests smile the moment you set it down—plus, it’s fun to make, too! If you’re looking to treat yourself or impress at your next get-together, give this recipe a try; I promise it’ll become one of your favorites just like it is for me.