Eggnog Panna Cotta with Spiked Cranberry Sauce

This eggnog panna cotta comes together in a snap using your favorite prepared eggnog. A quick stovetop cranberry sauce sparkles with a shot of orange liqueur.

Eggnog Panna Cotta with Spiked Cranberry Sauce

I look forward to holiday entertaining all year long, but the stress that sometimes comes with being the hostess with the mostest is very real. That’s why I rely on recipes like panna cotta which you can throw together in minutes and store in the refrigerator until party time. This eggnog version could not be easier because it’s made with your favorite prepared eggnog!

Eggnog Panna Cotta with Spiked Cranberry Sauce

Dressed for the Holidays

It’s so easy to dress up panna cotta, so when I’m feeling fancy I get out stemmed cordial glasses or these little verrines. I bet many of you already have the perfect stemware for this dessert. Get yourself a beautiful little tray on which to serve these and prepare for oohs and aahs. The presentation looks thoughtful yet effortless.

Eggnog Panna Cotta with Spiked Cranberry Sauce

A Sparkling Cranberry Topping

I made a quick stove-top cranberry sauce topping with fresh cranberries, orange zest and a shot of orange liqueur. The sauce is a tart foil for the sweet eggnog custard. This recipe makes a little more sauce than you’ll need. So after topping the panna cottas be sure to save the leftovers. Serve it as a relish with dinner or spread it on toast!

If you have no time at all for homemade sauce, then you could shortcut this recipe. Use canned whole berry cranberry sauce. Just heat it in a saucepan to loosen, and at the end add a shot of Cointreau. 

I made sparkling cranberries to garnish the verrines and if you’d like to make a batch, the recipe can be found with my favorite Orange Chiffon Cake. If you’re short on time, you can always skip the sugaring and serve the cranberries fresh.

Eggnog Panna Cotta with Spiked Cranberry Sauce

Panna cotta is rich indeed, and this eggnog version is no exception. I recommend keeping servings on the small side (3-4 oz.each) especially if there’s more than one dessert on the Christmas buffet to enjoy.

Sprigs of rosemary provide a nice touch of evergreen, and incorporating them into a garnish is easy! Skewer a berry all the way through with a toothpick, and then thread a rosemary stem through the hole. Place the assembled berry garnish atop your panna cotta glasses and they are ready to dazzle!

Eggnog Panna Cotta with Spiked Cranberry Sauce

Heather Baird
Commercially prepared eggnog varieties that are thick and sweet will work best in this recipe. You may omit the orange liqueur and opt for 1/2 teaspoon orange extract.
Part hosts and preppers – make this up to 3 days head! Garnish with sugared cranberries and rosemary before serving.
5 from 6 votes
Prep Time 25 minutes
Cook Time 10 minutes
2 hours chill time 2 hours
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 6

Equipment

  • six 4 oz. dessert cups

Ingredients
 
 

Panna cotta

  • 2 tablespoon cold water
  • 2 1/4 teaspoons 1 packet powdered gelatin
  • 2 cups eggnog commercially prepared

Spiked Cranberry sauce

  • 6 oz. fresh cranberries 1 small bag
  • 1/2 cup granulated sugar
  • Zest of one orange
  • 1/4 cup orange juice
  • 2 tablespoons orange liqueur or to taste
  • 6 fresh or sugared cranberries for garnish
  • 6 fresh rosemary sprigs for garnish

Instructions
 

  • For the panna cotta: Place the cold water in a small condiment cup. Sprinkle the gelatin over the water evenly and let stand until the gelatin is absorbed.
  • In a small saucepan, heat the eggnog until hot but not boiling. Remove from heat and add the gelatin to the hot eggnog. Stir until the gelatin is dissolved.
  • Place six 4 oz. dessert glasses on a baking sheet. Pour 1/3 cup of the eggnog mixture into each cup. Transfer the baking sheet with the glasses on it to the refrigerator. Chill for 2 hours.
  • For the cranberry sauce: Combine the cranberries, sugar, orange zest an orange juice in a medium saucepan. Bring to a boil over medium-high heat. When berries begin to pop, reduce the heat to a simmer. Mash berries with the back of a spatula against the bottom of the pan. Continue to cool until all of the berries are broken down and a jam-like consistency is achieved. Remove from the heat and stir in the orange liqueur. If the mixture is too thick to fall from a spoon, stir in a little water 1 tablespoon at a time until a sauce consistency is achieved. Let cool and then refrigerate until ready to use.
  • When the panna cotta is firm, spoon the cranberry sauce on top until filled to the brim of the glass. Skewer each cranberry completely through from stem to end using a toothpick. Thread rosemary sprigs through each berry. Balance each garnish across the top of each glass.
  • Cover and refrigerate until ready to serve.
Keyword cranberry sauce, eggnog, panna cotta
Tried this recipe?Let us know how it was!
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Natalie
Natalie
6 years ago

This panna cotta looks beautiful and perfect for Chritmas! I never tried making desserts with eggnog (actually never tasted it), but it really is interesting and I really need to try it.

Heather Baird
Heather Baird
6 years ago
Reply to  Natalie

Thank you! I've discovered that I enjoy eating eggnog desserts more than I like drinking eggnog. If you've never tasted it then prepare yourself for a thick consistency that can sometimes be off-putting. 😉

Sara Snyder
Sara Snyder
4 years ago

These are so quick to make but they taste like they took hours. I didn't have time to make the sugared cranberries for the top, but I put a sprig of rosemary on top and they looked great. If Christmas has a flavor this is it!

Debbie Hancock
Debbie Hancock
4 years ago

Excellent recipe and presentation! These were a huge hit at our Christmas parties this year. I can't recall ever making anything this good and this pretty to serve in such a short time. Thank you so much!

Unknown
Unknown
3 years ago

can these be made a day or two in advance?

Jen
Jen
2 years ago

5 stars
These were fantastic! Light, flavorful and perfect after a heavy meal. Will definitely be making these throughout the holiday season. Thank you for such a great recipe!

Natalie
Natalie
2 years ago

Hi! How far in advance do you think I can make these? I’d probably just do the pudding part, and store the cranberry sauce separately…thanks!

Sherrie
Sherrie
2 years ago

Why commercial prepared eggnog? Mine is so much better and I want to use it instead. What adjustments would I need to make?

Tonya
Tonya
1 year ago

Hi, your recipe and photos are wonderful and thank you so much for sharing. Maybe you should be informed that other people stole all your work from your blog.
 
https://svetkulaiks.lv/raksts/ziemassvetku-panna-cotta
 
https://inoeda.com/7290-jegg-nog-panna-kotta-s-sousom-iz-kljukvy.html
 

Becky
Becky
1 year ago

Where did you find the lovely cups?

Kim
Kim
1 year ago

Have you made it with the egg nog that has the liquor in it? Wonder if it would still set with the gelatin?

Nancy
Nancy
4 months ago

Hi Heather, I’m hosting an afternoon tea and I want to have as much prep done as possible and wondered if I could make these and freeze them?