If you’re looking for a holiday dessert that’s both elegant and bursting with festive flavor, you’re in for a treat. I’m excited to share my Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe—a creamy, silky panna cotta infused with the warm, cozy spices of eggnog, topped with a tangy, boozy cranberry sauce that’s like a holiday party in every spoonful. Trust me, once you try this, it’ll become your go-to dessert for every winter get-together.

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Why This Recipe Works

Creamy and Smooth Texture: The gelatin sets the eggnog perfectly, giving the panna cotta that quintessential silky mouthfeel without being rubbery.
Festive Flavor Harmony: Using real eggnog adds warmth and spice, beautifully complemented by the citrusy, boozy cranberry sauce.
Make-Ahead Friendly: This dessert chills solidly for hours, so you can prepare it ahead of time and save stress on the day of your event.
Elegant Presentation: Served in individual dessert glasses with garnished cranberries and rosemary, it looks fancy with minimal effort.

Eggnog Panna Cotta with Spiked Cranberry Sauce, holiday eggnog dessert, festive panna cotta recipe, boozy cranberry sauce, winter holiday dessert - 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

This Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe strikes a perfect balance between creamy, boozy, tart, and sweet flavors. I always suggest using a good quality commercial eggnog and fresh cranberries to get that fresh seasonal vibe.

Cold water: For blooming the gelatin evenly; makes your panna cotta smooth without lumps.
Powdered gelatin: The magic behind that silky set, but don’t skip blooming it first!
Eggnog: I love using store-bought eggnog for convenience, but homemade works too; it’s the star flavor here.
Fresh cranberries: Their natural tartness brightens the sauce and cuts through the richness of the panna cotta.
Granulated sugar: Balances tartness and helps the sauce get that lovely jam-like texture.
Orange zest and juice: These add fresh citrus notes that elevate the cranberry sauce beautifully.
Orange liqueur: Brings warmth and a subtle boozy kick that ties the cranberry sauce to the eggnog panna cotta.
Fresh or sugared cranberries: For garnish—to add that festive pop of color and texture.
Fresh rosemary sprigs: A simple but elegant garnish with a piney aroma that screams holidays.

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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.

Make It Your Way

I love to keep this recipe classic, but that doesn’t mean you can’t tweak it to fit your vibe. The flexibility here means you can dial it up or down depending on who you’re serving it to.

Variation: Once, I swapped the orange liqueur with a cinnamon whiskey for a spiced twist that my friends raved about—feel free to experiment with your favorite spirits.
Dietary modifications: To keep it vegetarian, double-check your gelatin or try agar-agar as a plant-based alternative, adjusting the amounts accordingly.
Seasonal changes: During summer, consider swapping the cranberry sauce for a spiked berry compote to keep it fresh and bright.

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

Step 1: Bloom the Gelatin

Start by pouring 2 tablespoons of cold water into a small cup and sprinkling your gelatin evenly over the surface. Give it a few minutes—this blooming step is key for avoiding clumps later. I usually set it aside while warming the eggnog.

Step 2: Heat the Eggnog and Dissolve Gelatin

In a small saucepan over medium heat, warm 2 cups of eggnog until it’s hot but not boiling—watch it closely! Too hot and you risk curdling. Take it off the heat, then stir in the gelatin until fully dissolved. This ensures your panna cotta sets smooth and creamy.

Step 3: Pour and Chill

Place six 4-ounce dessert glasses on a baking sheet to keep steady, then pour about one-third cup of the eggnog mixture into each. Pop them into the fridge for at least 2 hours. I sometimes prep this the night before for stress-free entertaining.

Step 4: Make the Spiked Cranberry Sauce

While your panna cotta chills, toss 6 ounces of fresh cranberries, half a cup of sugar, zest and juice of one orange into a saucepan. Bring to a boil over medium-high heat, then reduce the heat to a simmer—use the back of a spatula to gently mash the berries as they cook. When it thickens into a jam-like sauce, stir in 2 tablespoons of orange liqueur. If it feels too thick, just add water a tablespoon at a time to get that perfect, spoonable sauce consistency.

Step 5: Assemble and Garnish

Once the panna cotta is set, spoon the warm (or chilled) cranberry sauce to fill each glass to the brim. For that wow-factor, skewer cranberries and thread fresh rosemary sprigs through them, then balance the garnish across each glass. So simple, but it looks like you went all out.

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Tips from My Kitchen

Gentle Heat for Eggnog: Don’t rush heating the eggnog—too hot means it can separate, which ruins the silky texture.
Don’t Skip Blooming Gelatin: Letting the gelatin absorb water first prevents lumpy panna cotta—trust me, it makes a huge difference.
Taste Your Cranberry Sauce: Adjust sweetness or liqueur gradually; cranberries vary in tartness each season.
Garnish Right Before Serving: Fresh rosemary and cranberries add aroma but wilt if left too long on the cold dessert.

How to Serve Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe

Garnishes

I am all about the festive vibes, so I keep it simple with fresh rosemary sprigs and bright red cranberries—sometimes sugared cranberries for a sparkly look. This combo not only looks gorgeous but also adds that fresh pine aroma which pairs perfectly with the eggnog.

Side Dishes

Because this dessert is rich and creamy, I like pairing it with light sides like spiced nuts or an easy citrus salad to cleanse the palate. It also pairs beautifully with coffee or mulled wine for a cozy finish.

Creative Ways to Present

For special occasions, I’ve layered the panna cotta and cranberry sauce in clear glasses for a beautiful red-and-white striped effect. Another favorite is serving it in small mason jars tied with a festive ribbon—perfect for gifting or party favors.

Make Ahead and Storage

Storing Leftovers

Once assembled, cover each panna cotta with plastic wrap or use airtight lids if in jars, and keep refrigerated for up to 3 days. The texture holds up nicely but the fresh rosemary garnish is best added fresh before serving.

Freezing

I don’t recommend freezing this dessert because the gelatin’s texture can become grainy after thawing. It’s best enjoyed fresh from the fridge.

Reheating

This panna cotta is best served cold, so reheating isn’t necessary. If you prefer a warmer dessert, try gently warming the cranberry sauce separately before spooning it over chilled panna cotta.

FAQs

Can I make this Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe without alcohol?

Absolutely! Simply omit the orange liqueur and substitute with additional orange juice or a splash of orange extract if desired. The sauce will still have fantastic flavor, just without the boozy punch.
What can I substitute for gelatin in this recipe?

You can use agar-agar powder as a vegetarian alternative. Use about 1 teaspoon dissolved in warm eggnog, but note agar sets firmer and faster, so watch your timing and consistency closely.
How long does it take for the panna cotta to set?

The panna cotta needs at least 2 hours in the refrigerator to set firmly. For best results and easier assembly, chill overnight if you have extra time.
Can I prepare the cranberry sauce in advance?

Yes! The cranberry sauce actually tastes better after resting for a few hours or overnight, as the flavors meld beautifully. Just keep it refrigerated until ready to use.

Final Thoughts

This Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe has become one of my favorite holiday desserts because it’s surprisingly easy but looks and tastes like something you’d get in a fancy restaurant. I love serving it to friends and family who always ask for seconds. Give it a try—you’ll enjoy the smooth eggnog base perfectly balanced by the lively cranberry topping, plus the festive garnishes make it a feast for the eyes too. Once you experience this combo, it’ll become a cherished tradition in your dessert lineup.