If you’re on the hunt for a dessert that feels both festive and delightfully indulgent, the Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe is your new best friend. This creamy, silky panna cotta takes the cozy, rich flavors of eggnog and transforms them into an elegant treat, while the bright and slightly boozy cranberry sauce adds the perfect pop of tartness and holiday cheer. Whether you’re serving it at a family gathering or impressing guests at a dinner party, this recipe strikes the perfect balance between simple preparation and unforgettable flavor.
Ingredients You’ll Need
This recipe requires just a handful of simple ingredients, yet each one plays a vital role in making this dessert sing. The richness of heavy cream and eggnog creates that luxurious texture, while gelatin provides the perfect wobble. Fresh cranberries with orange zest and liqueur bring in fresh, tangy notes and a hint of spirited warmth.
- Heavy cream (1 ½ cups): Gives the panna cotta its decadent, creamy base and smooth mouthfeel.
- Eggnog (1 ½ cups): Adds seasonal flavor and sweetness that define this dessert’s character.
- Granulated sugar (½ cup for panna cotta, ⅓ cup for sauce): Sweetens both the creamy base and the tart cranberry sauce perfectly.
- Unflavored gelatin (2 ¼ teaspoons / 1 packet): Essential for setting the panna cotta just right without overpowering its delicate texture.
- Vanilla extract (1 teaspoon): Enhances the flavors with a warm, aromatic note.
- Cranberries (2 cups, fresh or frozen): Deliver vibrant color and tartness, the star of the sauce.
- Orange juice (⅓ cup): Balances the cranberries’ tartness with natural citrus brightness.
- Orange zest (1 tablespoon): Adds zesty aroma and a burst of fresh citrus flavor.
- Orange liqueur (2 tablespoons, such as Grand Marnier): Spikes the cranberry sauce with a subtle boozy warmth that elevates the entire dish.
- Sugared cranberries and orange peel twists (optional garnish): Make your dessert sparkle with festive flair and an extra textural crunch.
How to Make Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe
Step 1: Bloom the Gelatin
Start by sprinkling your unflavored gelatin over ¼ cup of cold water and let it bloom for about five minutes. This step is crucial to ensure a smooth texture without any lumps in your panna cotta. It might seem small, but it’s the foundation for that perfect silky wobble everyone loves.
Step 2: Heat the Cream Mixture
In a saucepan over medium heat, combine the heavy cream, eggnog, and ½ cup of sugar. Stir gently until the sugar dissolves completely and the mixture starts steaming—but don’t let it boil. Using eggnog here is a game changer since it brings that rich holiday flavor right into your creamy base.
Step 3: Incorporate the Gelatin
Remove your cream mixture from heat and stir in the bloomed gelatin until fully melted. The warmth of the mixture will dissolve the gelatin quickly, setting the stage for a perfectly creamy texture. Then, add the vanilla extract to infuse a warm, inviting note.
Step 4: Pour and Chill
Pour this luscious mixture into your chosen serving glasses or ramekins. This part is fun because you can get creative with presentation! Pop them in the fridge and chill for at least 4 hours—or until they’re completely set. Patience here truly pays off.
Step 5: Make the Spiked Cranberry Sauce
While your panna cotta chills, start the cranberry sauce by combining fresh or frozen cranberries, orange juice, orange zest, and ⅓ cup sugar in a separate saucepan. Simmer this mixture over medium heat until the cranberries burst and the sauce thickens, about 10 to 12 minutes—this brings out all those juicy, tangy flavors.
Step 6: Add the Orange Liqueur and Cool
Once your cranberry sauce has thickened beautifully, stir in the orange liqueur. This addition gives the sauce a delightful boozy kick without overpowering the fruit’s natural tartness. Let it cool to room temperature before serving.
Step 7: Assemble and Garnish
Spoon the cooled spiked cranberry sauce lovingly over each chilled panna cotta. For a festive touch, garnish with sugared cranberries and orange peel twists if desired. These garnishes aren’t just pretty—they add a fun texture contrast and a pop of color that’ll make your dessert feel extra special.
How to Serve Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe
Garnishes
A sprinkle of sugared cranberries instantly ups the wow factor with their sparkling sugar coating and tart bite, while orange peel twists provide bright fragrance and zesty elegance. You can also add a small mint leaf for fresh green contrast if you like, but the classic combo never fails.
Side Dishes
This dessert shines on its own, but if you want to pair it, consider light options like a fennel salad or a simple almond biscotti. These sides won’t compete with the creamy richness but will complement it with textural variety and subtle flavors.
Creative Ways to Present
For a fun twist, serve your Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe in small mason jars or clear glasses to show off the beautiful layers. You could also prepare individual mini parfaits with layers of granola or crushed ginger snaps for added crunch. Think about doubling the garnish to make an edible holiday centerpiece!
Make Ahead and Storage
Storing Leftovers
Keep any leftover panna cotta covered tightly in the fridge for up to three days. The cranberry sauce should be stored separately in an airtight container to maintain its brightness and flavor. When ready to serve again, simply layer the sauce over the panna cotta fresh.
Freezing
Because panna cotta’s texture depends heavily on gelatin, freezing is not ideal. It can create an icy texture that loses the silky feel we want. It’s best to enjoy this dessert fresh or within a few days of making it.
Reheating
Reheating panna cotta isn’t recommended since it’s meant to be enjoyed chilled and set. However, if you want to warm up the cranberry sauce a bit, you can gently heat it on the stove; just avoid boiling so it keeps its lovely consistency.
FAQs
Can I use a different alcohol instead of Grand Marnier?
Absolutely! While Grand Marnier complements the citrus notes wonderfully, you can substitute with other orange or citrus-flavored liqueurs, or even a splash of bourbon for a deeper flavor. Just adjust to taste.
What can I substitute for gelatin if I want a vegetarian version?
A great alternative is agar-agar, a plant-based setting agent. The quantities and setting times differ slightly, so be sure to follow the instructions on your agar-agar package to get the right firm yet delicate texture.
Is fresh cranberry better than frozen for the sauce?
Both work well, but fresh cranberries tend to give a slightly brighter flavor and firmer sauce texture. Frozen cranberries are a convenient and effective option and still provide delicious results.
Can I make this dessert ahead for a holiday party?
Yes! The Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe benefits from making it ahead of time since it needs time to set. Prepare panna cotta and sauce a day in advance, and assemble just before serving for best freshness.
How do I get perfectly smooth panna cotta without lumps?
The key is to bloom the gelatin properly and thoroughly dissolve it in the warm cream mixture without overheating or boiling. Stirring continuously and straining the mixture before chilling also helps ensure a silky finish.
Final Thoughts
This Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe truly embodies the spirit of the holidays in a glass—rich, festive, and utterly irresistible. It’s a dessert that invites you to slow down, savor every bite, and share joy with friends and family. Give it a try and watch it become a beloved tradition in your celebrations.
Print
Eggnog Panna Cotta with Spiked Cranberry Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Eggnog Panna Cotta with Spiked Cranberry Sauce is a festive and creamy dessert perfect for holiday gatherings. The smooth, rich panna cotta is infused with classic eggnog flavors and vanilla, beautifully complemented by a tangy, spiced cranberry sauce laced with orange liqueur. It’s an elegant yet simple make-ahead treat that combines luxurious textures and seasonal tastes.
Ingredients
Panna Cotta
- 1 ½ cups heavy cream
- 1 ½ cups eggnog
- ½ cup granulated sugar
- 2 ¼ teaspoons unflavored gelatin (1 packet)
- 1 teaspoon vanilla extract
Spiked Cranberry Sauce
- 2 cups cranberries (fresh or frozen)
- â…“ cup orange juice
- 1 tablespoon orange zest
- â…“ cup granulated sugar
- 2 tablespoons orange liqueur (such as Grand Marnier)
Garnish (optional)
- Sugared cranberries
- Orange peel twists
Instructions
- Bloom the Gelatin: Sprinkle the unflavored gelatin over ¼ cup of cold water and let it sit for 5 minutes until it softens and blooms.
- Heat Cream Mixture: In a medium saucepan over medium heat, combine the heavy cream, eggnog, and ½ cup granulated sugar. Stir occasionally until the sugar dissolves and the mixture is steaming but not boiling.
- Melt Gelatin: Remove the saucepan from heat and stir in the bloomed gelatin until it is completely dissolved into the warm mixture.
- Add Vanilla: Stir in the vanilla extract to infuse flavor evenly throughout the panna cotta base.
- Pour and Chill: Pour the creamy mixture into serving glasses or ramekins. Refrigerate for at least 4 hours, or until the panna cotta is fully set and firm.
- Prepare Cranberry Sauce: While the panna cotta chills, combine the cranberries, orange juice, orange zest, and â…“ cup sugar in a separate saucepan over medium heat.
- Simmer Sauce: Cook the cranberry mixture, stirring occasionally, until the cranberries burst and the sauce thickens slightly, about 10–12 minutes.
- Add Liqueur: Stir in the orange liqueur to add warmth and depth of flavor to the sauce.
- Cool Sauce: Remove the sauce from heat and let it cool completely to room temperature before serving.
- Assemble and Garnish: Spoon the spiked cranberry sauce generously over the chilled panna cotta. Garnish with sugared cranberries and orange peel twists if desired, for a festive touch.
Notes
- Ensure the gelatin is fully dissolved to avoid any lumps in the panna cotta.
- You can substitute the orange liqueur with a non-alcoholic orange extract if preferred.
- Allow the panna cotta to chill for at least 4 hours or overnight for the best texture.
- Fresh or frozen cranberries can be used interchangeably for the sauce.
- For a stronger eggnog flavor, consider reducing the cream by ¼ cup and increasing eggnog by the same amount.
