Eggnog Panna Cotta With Spiked Cranberry Sauce

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Creamy, smooth, and bursting with seasonal flavor, this Eggnog Panna Cotta with Spiked Cranberry Sauce is my holiday dessert secret weapon. I love how the rich warmth of eggnog blends so beautifully with the silky texture of panna cotta — it’s festive comfort in a cup. But what takes this treat to the next level is that bold layer of cranberry sauce, subtly spiked with a splash of rum. It adds a tart, boozy brightness that perfectly balances the dessert’s creamy sweetness.

Every time I serve this, people are immediately drawn in by the gorgeous contrast — the pale custard topped with vibrant, ruby-red cranberries. But it’s not just pretty to look at. The flavor combination is exactly what I crave during winter: nostalgic, indulgent, and slightly unexpected. This recipe has become a staple at my holiday table, and I have no doubt it’ll earn a place at yours too.

Why You’ll Love This Eggnog Panna Cotta With Spiked Cranberry Sauce

This dessert is as elegant as it is easy. You don’t need to be a pastry chef to pull it off — if you can heat cream and stir gelatin, you can make panna cotta. Plus, it’s a no-bake dessert, which means it’s perfect for freeing up oven space during big holiday meals. And since it needs to chill for several hours (or overnight), it’s an excellent make-ahead option.

The eggnog brings in that nostalgic holiday flavor, while the cranberries add a bright, tart contrast — and the rum? Well, it makes everything just a little more grown-up and festive. It’s a cozy, creamy, tangy-sweet delight that never fails to impress.

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What Kind of Eggnog Should I Use?

You can use any good-quality store-bought eggnog for this panna cotta. I usually go for a classic, full-fat version because it gives the dessert that rich, velvety mouthfeel. If you have a homemade eggnog recipe you love, go ahead and use it — just make sure it’s not too runny. The thicker the eggnog, the creamier your panna cotta will be.

And while non-dairy eggnog alternatives can work, you’ll want to test the consistency. Some plant-based eggnogs don’t set as firmly, so be mindful if you’re swapping.

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Options for Substitutions

• No eggnog on hand? Try a blend of whole milk, heavy cream, sugar, and a touch of nutmeg and vanilla extract to mimic the flavor.
• Don’t want to use rum? Substitute with orange juice, cranberry juice, or even a splash of vanilla extract in the cranberry sauce.
• Vegetarian option? Use agar agar instead of gelatin — but be aware it sets more firmly and at a higher temperature.
• Dairy-free? Opt for full-fat coconut milk or a thick oat-based nog alternative, and adjust sweetness as needed.
• Want it sweeter? Add a touch of maple syrup or honey to either layer to bring more depth.

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Ingredients for Eggnog Panna Cotta With Spiked Cranberry Sauce

• Eggnog: The star of the show — it brings creaminess and a classic holiday flavor base to the panna cotta. Choose full-fat for best texture.
• Heavy Cream: Enhances the richness and smooth texture of the panna cotta.
• Unflavored Gelatin: This is the setting agent that helps the panna cotta hold its shape once chilled.
• Sugar: A small amount balances the tang of the cranberry sauce and boosts the dessert’s sweetness.
• Vanilla Extract: Adds warmth and rounds out the flavor of the eggnog.
• Fresh or Frozen Cranberries: Tart and vibrant, they create that ruby red topping.
• Orange Zest: Brightens the cranberry sauce with citrusy contrast.
• Orange Juice: Helps soften the cranberries and adds subtle sweetness.
• Rum (optional but encouraged): Gives the cranberry sauce a festive, adult twist.
• Water: Used to bloom the gelatin and in the cranberry sauce.

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Step 1: Bloom the Gelatin

Sprinkle the unflavored gelatin over a few tablespoons of cold water in a small bowl. Let it sit for 5–10 minutes to bloom. It will absorb the water and turn into a gel-like consistency — this step is crucial for a smooth panna cotta.

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Step 2: Heat the Eggnog and Cream

In a medium saucepan, combine eggnog and heavy cream over medium heat. Stir occasionally and heat until the mixture is steaming but not boiling. Boiling can affect the texture, so watch carefully.

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Step 3: Add Sugar and Vanilla

Once the eggnog mixture is hot, stir in the sugar and vanilla extract. Let the sugar dissolve fully — this should only take about a minute of stirring.

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Step 4: Stir in the Gelatin

Remove the pan from heat and add the bloomed gelatin. Stir until completely dissolved — make sure there are no lumps. This ensures your panna cotta will set with a creamy, uniform texture.

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Step 5: Pour Into Molds

Carefully pour the mixture into serving glasses or ramekins. Let them cool slightly at room temperature before transferring to the refrigerator. Chill for at least 4 hours or until fully set.

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Step 6: Make the Spiked Cranberry Sauce

In a saucepan, combine cranberries, orange juice, water, orange zest, and sugar. Bring to a simmer and cook for about 10 minutes, until the cranberries have softened and started to burst. Stir in the rum and cook for 1 more minute, then remove from heat. Let it cool completely before using.

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Step 7: Top and Serve

Once the panna cotta is fully set and the cranberry sauce is cool, spoon a layer of cranberry sauce over each panna cotta. Garnish with orange zest curls or sugared cranberries if desired. Serve chilled and enjoy!

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How Long to Prepare Eggnog Panna Cotta With Spiked Cranberry Sauce

Active Prep Time:

The hands-on portion of this recipe is delightfully short. From blooming the gelatin to stirring the panna cotta base and cooking the cranberry sauce, you’re looking at around 25–30 minutes. Most of this time is spent gently heating or stirring, so it’s very manageable even for beginner cooks.

Chill Time:

Panna cotta needs time to set properly, which takes at least 4 hours in the refrigerator. I personally prefer to make it the night before and let it chill overnight — it’s one less thing to worry about on the day of serving. The cranberry topping also benefits from cooling completely, which can be done while the panna cotta sets.

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Tips for Perfect Eggnog Panna Cotta

• Always bloom your gelatin — it prevents clumping and ensures a silky-smooth finish.
• Heat the eggnog and cream gently — never let it boil.
• Stir thoroughly when adding the gelatin to avoid uneven setting.
• Use a fine-mesh strainer if you want an ultra-smooth texture.
• Let the panna cotta cool slightly before refrigerating to prevent condensation from forming on top.

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Watch Out for These Mistakes While Cooking

• Skipping the gelatin bloom: It’s a small step, but skipping it will ruin the texture.
• Boiling the mixture: High heat can break down the gelatin’s structure, making it less effective.
• Not dissolving gelatin completely: If you see specks or lumps, the gelatin hasn’t fully integrated.
• Pouring the hot cranberry sauce on the panna cotta: Always cool it first or it will melt the top layer.
• Not chilling long enough: If it hasn’t set fully, the texture will be too soft and unstable.

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What to Serve With Eggnog Panna Cotta With Spiked Cranberry Sauce?

1. Gingerbread Cookies

Crisp, spiced gingerbread pairs beautifully with the creamy panna cotta and adds a festive crunch.

2. Sparkling Wine or Prosecco

A light, bubbly drink complements the richness and elevates the overall experience.

3. Candied Pecans

Serve a small bowl of candied nuts on the side for a sweet-salty contrast.

4. Cinnamon-Spiced Whipped Cream

Add a dollop on top or the side to bring an extra cozy layer to the dessert.

5. Citrus Salad

A refreshing, slightly tart orange or grapefruit salad balances the creaminess and brightens the plate.

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Storage Instructions

In the Refrigerator:

Store the panna cotta (covered) in the refrigerator for up to 3 days. If you’ve already added the cranberry topping, try not to stack them or tilt the containers to avoid smearing. Use plastic wrap or lids to keep the flavors fresh.

Make-Ahead Tips:

Both the panna cotta and cranberry sauce can be made a day or two in advance. I like to keep the cranberry sauce separate and add it just before serving for the cleanest presentation.

Freezing:

While panna cotta can technically be frozen, the texture may become grainy upon thawing. I recommend keeping it refrigerated for the best experience.

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Estimated Nutrition (Per Serving, approx.)

• Calories: 280 kcal
• Total Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 55mg
• Sodium: 90mg
• Carbohydrates: 28g
• Sugars: 23g
• Fiber: 1g
• Protein: 4g

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Frequently Asked Questions

What’s the best way to know when panna cotta is set?

Gently press the surface — it should jiggle like set gelatin but not feel liquid underneath.

Can I make this without alcohol?

Absolutely. Just leave out the rum and use orange juice or cranberry juice in the sauce instead.

How do I prevent a skin from forming on top?

Let the mixture cool slightly before refrigerating, and cover each serving with plastic wrap.

Can I use agar instead of gelatin?

Yes, but the texture will be firmer and slightly less creamy. Be sure to follow package instructions carefully.

Is it okay to serve this warm?

No, panna cotta is meant to be served chilled. Warming it will undo the set texture.

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Conclusion

Eggnog Panna Cotta With Spiked Cranberry Sauce is the kind of dessert that looks stunning, tastes indulgent, and doesn’t overwhelm you with effort. It’s luxurious without being too heavy, festive without being fussy, and it offers a lovely blend of nostalgic eggnog creaminess with a lively cranberry burst. Whether you’re hosting a holiday dinner or just want a cozy winter treat, this is one dessert that’ll impress your guests — and keep you coming back for more.

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