Eggnog Panna Cotta with Spiked Cranberry Sauce

A rich and festive dessert that blends the creamy warmth of eggnog with a bright, boozy cranberry topping. I love how the smooth panna cotta base contrasts beautifully with the tart cranberry sauce and the elegant garnish of rosemary and sugared cranberries.

Why You’ll Love This Recipe

I adore this recipe because it feels like a holiday treat—but it’s surprisingly simple to pull together. I can assemble the panna cotta ahead of time, chill it, and it’s ready when guests arrive. The spiked cranberry sauce adds a lovely festive pop of flavor and color, and the rosemary sprig with a sugared cranberry garnish gives it a stunning presentation with minimal fuss. The combination of eggnog’s nostalgic flavor and the tang of cranberries makes this dessert memorable.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
Panna cotta

• 2 tablespoons cold water
• 2 ¼ teaspoons (1 packet) powdered gelatin
• 2 cups commercially prepared eggnog

Spiked Cranberry Sauce

• 6 oz. fresh cranberries (1 small bag)
• ½ cup granulated sugar
• Zest of one orange
• ¼ cup orange juice
• 2 tablespoons orange liqueur (or to taste)
• 6 fresh or sugared cranberries for garnish
• 6 fresh rosemary sprigs for garnish

Directions

1. For the panna cotta: Place the cold water in a small bowl or condiment cup. Sprinkle the gelatin evenly over the water and let it stand until the gelatin is absorbed.
2. In a small saucepan, heat the eggnog until hot but not boiling. Remove from heat and stir in the bloomed gelatin until completely dissolved.
3. Place six 4-oz dessert glasses on a baking sheet (for easy handling). Pour about 1/3 cup of the eggnog mixture into each glass. Transfer the baking sheet with the glasses into the refrigerator and chill for about 2 hours (or until firmly set).
4. For the cranberry sauce: In a medium saucepan combine the fresh cranberries, sugar, orange zest, and orange juice. Bring to a boil over medium-high heat. As the berries begin to pop, reduce heat to a simmer and mash the berries gently with the back of a spatula, continuing until all berries are broken down and you have a jam-like consistency. Remove from heat, stir in the orange liqueur. If the mixture is too thick to pour or spoon, stir in a little water (1 tablespoon at a time) until it becomes sauce-like. Let it cool, then refrigerate until ready to use.
5. When the panna cotta is firm, spoon the cranberry sauce on top of each glass until filled to the brim (or to your liking). Skewer each garnish: thread a sugared or fresh cranberry onto a rosemary sprig (via a toothpick if needed) and place it on top of each panna cotta. Cover and refrigerate until ready to serve.

Servings and Timing

This recipe makes 6 servings (using six 4-oz dessert glasses).
Prep time is about 25 minutes, cook time for the sauce about 10 minutes, plus 2 hours chill time for the panna cotta. (Total time ~2 hours 35 minutes)

Variations

• I sometimes substitute the orange liqueur with rum for a different flavor profile.
• For a non-alcoholic version, I skip the liqueur and add a little extra orange juice or a splash of orange extract.
• I’ve seen versions where I infuse the eggnog with a vanilla bean or add a pinch of nutmeg or cinnamon for extra holiday spice.
• Instead of serving in glasses, you could pour into molds and unmould for a more formal presentation.
• For a different topping, you could use a plain cranberry compote, fresh berries, or even a chocolate drizzle if you want to mix sweet and tart.

Storage/Reheating

• The panna cotta can be made up to 3 days ahead and kept covered in the refrigerator. The sauce should be stored separately if possible, to avoid seeping into the panna cotta base.
• Store both components in airtight containers in the fridge. The panna cotta’s texture is best when fully chilled—avoid leaving it at room temperature for long.
• There’s no reheating needed: this is a chilled dessert. Just assemble the sauce on top shortly before serving.

FAQs

1. Can I use homemade eggnog instead of store-bought?

Yes, you can—but I recommend using a rich, full-fat eggnog for the best texture. Because this dessert relies on the eggnog as the base liquid, its quality will really affect the final result.

2. What if I’m vegetarian and don’t use gelatin?

You can try substituting agar-agar according to the package instructions (which often require boiling), or use other vegan gelling agents—but note the texture may differ slightly from the classic smooth wobble of panna cotta.

3. How do I know the panna cotta is set and ready to add the sauce?

It should feel firm to the touch (gently press the surface of the glass) and hold its shape quietly when you move it. Typically ~2 hours chilling time is enough, though heavier sets or larger molds may need more time.

4. Can I unmould the panna cotta from the glass and plate it?

Yes, you can. To unmould, run a thin knife around the edge of the glass, dip the bottom briefly in warm water (just the exterior), then invert onto a plate. But for this recipe serving in glasses is easiest and still looks elegant.

5. Can I make the sauce ahead of time?

Definitely. The cranberry sauce actually tastes better after chilling and letting the flavors meld. I prepare it ahead and keep it covered in the fridge until serving.

6. Can I change the garnish?

Absolutely. While rosemary sprigs and sugared cranberries offer a festive look, you could substitute with fresh mint, edible flowers, chopped pistachios, or even a dusting of cinnamon.

7. Can this dessert withstand being transported or served at a party buffet?

Yes—it’s ideal for parties because it can be made ahead and held chilled. I place the glasses on a tray with ice underneath if ambient temps are warm. Just be sure they stay chilled until serving.

8. Is this dessert very rich?

Yes—panna cotta is creamy and indulgent. Because of the richness of the eggnog and the gelatin base, I suggest modest serving sizes and perhaps offering lighter sides or palate-cleansers if it follows a heavy meal.

9. What if the sauce is too thick to pour over the panna cotta?

If the cranberry sauce becomes too jam-like, you can lighten it by stirring in a tablespoon or two of water (as noted in the directions) until it reaches a pourable consistency.

10. Can I scale this recipe up or down?

You can. The gelatin amount might need slight adjustment depending on volume, but generally you can double or halve the recipe easily—just maintain the ratio of liquid to gelatin and monitor set time accordingly.

Conclusion

I find this Eggnog Panna Cotta with Spiked Cranberry Sauce to be one of my favourite holiday desserts—it delivers a combination of elegance, flavour, and ease all in one. I appreciate that I can make it ahead and stress-free, then serve something that looks and tastes special. If you’re looking for a dessert to elevate your festivity without hours of work, this is a winner in my kitchen.

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