Eggnog Panna Cotta With Spiked Cranberry Sauce

This dessert is pure holiday magic. It’s creamy, cozy, and just the right amount of fancy without being fussy.

If you’ve never made panna cotta before, don’t worry—this version is super simple and uses store-bought eggnog for all that festive flavor.

And the cranberry sauce? Tart, jammy, and spiked with a splash of something fun.

this for later!

Why I Love This Recipe

I make this every December, and it’s one of those desserts that gets people to stop mid-bite and say, “Whoa.” It’s simple enough to throw together a day ahead, but feels totally restaurant-level.

• Eggnog gives it instant holiday flavor
• No baking required—just chill and set
• The cranberry sauce adds the perfect tart contrast
• Easy to make in individual servings
• Looks stunning with zero stress

Servings & Time

Serves: 6
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 4+ hours (or overnight)
Total Time: About 4 hours 30 minutes

What You’ll Need

For the Eggnog Panna Cotta

• 2 cups eggnog
• 1 cup heavy cream
• ¼ cup granulated sugar
• 2 ¼ tsp (1 envelope) unflavored gelatin
• 2 tbsp cold water
• 1 tsp vanilla extract
• ¼ tsp ground nutmeg

For the Spiked Cranberry Sauce

• 1 cup fresh or frozen cranberries
• ½ cup granulated sugar
• ¼ cup water
• Zest of 1 orange
• 1 tbsp orange juice
• 1 tbsp bourbon or rum

Pro Tips

• Don’t let the gelatin boil—it’ll lose its setting power
• Make the cranberry sauce ahead so it cools fully before topping
• Lightly oil your ramekins if you want to unmold them
• Use real eggnog, not the reduced-fat or flavored milk kinds
• Chill in individual glasses for a pretty and easy presentation

Tools You’ll Need

• Small saucepan
• Whisk
• Measuring cups and spoons
• 6 ramekins or small dessert glasses
• Mixing spoon
• Fine mesh sieve (optional, for smoother sauce)

Substitutions and Variations

• No alcohol? Skip it or use vanilla extract instead
• Dairy-free? Use almond nog and coconut cream
• Flavor twist: Add a cinnamon stick to the cranberry sauce
• Serving style: Pour into a trifle dish and spoon to serve

Make Ahead Tips

• Make the panna cotta the night before—it needs at least 4 hours to set
• Cranberry sauce can be made up to 5 days in advance and stored in the fridge

Step-by-Step Instructions

Step 1: Bloom the Gelatin

Add 2 tbsp cold water to a small bowl. Sprinkle 2¼ tsp (1 envelope) of unflavored gelatin over it and let it sit for 5–10 minutes to bloom.

Step 2: Heat the Eggnog Base

In a small saucepan over medium heat, whisk together 2 cups eggnog, 1 cup heavy cream, and ¼ cup granulated sugar. Heat until it’s steaming and sugar is dissolved, about 5 minutes. Do not boil.

Step 3: Add Gelatin and Flavor

Turn off the heat. Add the bloomed gelatin and whisk until fully dissolved. Stir in 1 tsp vanilla extract and ¼ tsp ground nutmeg.

Step 4: Pour and Chill

Pour the panna cotta mixture into 6 ramekins or small glasses. Let cool to room temp, then chill in the fridge for at least 4 hours, or until set.

Step 5: Make the Cranberry Sauce

In a small saucepan, combine 1 cup cranberries, ½ cup sugar, ¼ cup water, 1 tbsp orange juice, and zest of 1 orange. Bring to a simmer over medium heat and cook for 8–10 minutes, until cranberries burst and the sauce thickens. Stir in 1 tbsp bourbon or rum, then cool.

Step 6: Spoon on Cranberry Sauce

Once panna cotta is fully set and cranberry sauce is cooled, spoon a layer of cranberry sauce over each panna cotta before serving.

Step 7: Serve and Enjoy

Serve chilled. Garnish with sugared cranberries or a bit of orange zest if you like.

Leftovers & Storage

Store covered in the fridge for up to 4 days. Keep cranberry sauce separate if you want to spoon it fresh. Do not freeze—panna cotta doesn’t hold up well to freezing.

Why This Recipe Works (Quick Science)

The gelatin in this recipe sets the dairy mixture into a silky custard-like texture without eggs. Heating the liquid helps the gelatin dissolve fully, and chilling it allows those proteins to trap the liquid into a soft, spoonable dessert. The acidity in the cranberries balances out the richness of the cream and eggnog perfectly.

Common Mistakes

• Boiling the gelatin—this kills its setting ability
• Not letting the panna cotta chill long enough
• Pouring cranberry sauce while it’s still warm—it’ll melt the panna cotta
• Using light eggnog—makes it watery

What to Serve With

• Gingerbread cookies
• Peppermint bark
• Spiced nuts
• Hot buttered rum or mulled wine

FAQ

Can I use store-bought cranberry sauce?
Sure, but homemade really makes a difference in flavor and texture.

What if I don’t have ramekins?
Use any small glass cups or jars.

Can I skip the alcohol?
Yes! Just leave it out or replace with a splash of vanilla or orange juice.

How do I know it’s set?
Give the cup a gentle wiggle—it should wobble like Jell-O but not be liquidy.

Can I unmold it onto a plate?
Yes, lightly oil the ramekins and dip the bottom in warm water for a few seconds before flipping.