2 tablespoons cold water

2 ¼ teaspoons (1 packet) powdered gelatin

2 cups commercially prepared eggnog

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

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Place cold water in a small bowl and sprinkle gelatin evenly over it. Let stand until absorbed.
In a small saucepan, heat the eggnog until hot but not boiling. Remove from heat and stir in the bloomed gelatin until dissolved.
Pour about 1/3 cup of the mixture into each of six 4-oz dessert glasses. Refrigerate for about 2 hours or until set.
For the cranberry sauce, combine cranberries, sugar, orange zest, and orange juice in a medium saucepan. Bring to a boil, then reduce to a simmer and mash the berries until broken down.
Remove from heat, stir in orange liqueur, and thin with a tablespoon of water at a time if needed. Cool and refrigerate.
When the panna cotta is firm, spoon cranberry sauce over the top of each glass.
Garnish each with a sugared or fresh cranberry skewered on a rosemary sprig. Chill until ready to serve.

Can be made up to 3 days ahead and stored covered in the refrigerator.

For a non-alcoholic version, replace orange liqueur with orange juice or orange extract.

To unmould, run a thin knife around the edges and briefly dip in warm water before inverting.

Best served chilled; avoid leaving at room temperature for long periods.

Substitute rum or brandy for a different flavor profile.