Name: Cranberry-Orange Panna Cotta
Prep time: 15 min
Cook time: 45 min
Total time: 5 h 10 min
Yield: 6
Ingredients: 1 (12-ounce) bag fresh cranberries (rinsed and squishy ones discarded); 3/4 cup granulated sugar; 1/4 cup freshly squeezed orange juice; 1/4 cup water; 1 tablespoon freshly squeezed lemon juice; 1 teaspoon vanilla extract; 1 tablespoon orange zest; Neutral flavored nonstick cooking spray; 1/4 cup freshly squeezed orange juice; 1 (0.25-ounce) envelope unflavored gelatin; 2 cups heavy whipping cream; 1 cup half-and-half; 2 teaspoons orange zest, plus more for garnish; 1/4 cup granulated sugar; 1/2 teaspoon vanilla extract

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Panna cotta is one of my favorite fancy desserts. Not only is the lightly sweet taste and creamy texture perfection, but it is also deceptively easy to make and presents so nicely that you can serve it to guests or for holiday occasions. The first panna cotta recipe I ever shared was a spring and summery Lemon Panna Cotta with Blueberries, but I have been adapting the method for different flavors and occasions over the years. I have had a few fall flavors in mind (you might remember me sharing my Pumpkin Panna Cotta recipe last week), including a cranberry panna cotta recipe, which is what inspired what I’m sharing today. This is a delicious orange panna cotta recipe topped with a tart and sweet cranberry compote. It is special, and the perfect dessert for the holidays! Get the cranberry orange panna cotta recipe at the end of this post (you can also click the Jump to Recipe button above to go straight to it), or keep reading for step-by-step photos and instructions that may be helpful if this is your first time making homemade panna cotta.

More panna cotta recipes like this cranberry orange panna cotta

What you need to make this orange panna cotta recipe with cranberry compote

To make this orange panna cotta recipe and the cranberry compote topping, here are the ingredients and supplies you’ll need:

Neutral flavored nonstick cooking spray
1/2 cup freshly squeezed orange juice (divided)
1 (0.25-ounce) envelope unflavored gelatin
2 cups heavy whipping cream
1 cup half-and-half
2 tablespoons plus 2 teaspoons orange zest (divided), plus more for garnish
1 cup granulated sugar (divided)
1 1/2 teaspoons vanilla extract (divided)
1 (12-ounce) bag fresh cranberries (rinsed and squishy ones discarded)
1/4 cup water
1 tablespoon freshly squeezed lemon juice
Small bowl
Saucepan
Measuring cups and spoons
Stirring spoons and whisks
Citrus zester
Citrus juicer
6 6-ounce ramekins
Plastic wrap

How to make orange and cranberry panna cotta

To make this cranberry orange panna cotta, start by preparing the ramekins that you’ll use to mold the panna cotta by spraying them with neutral-flavored nonstick cooking spray.

Pour orange juice into a small bowl, then sprinkle the top with the unflavored gelatin.

Let the orange juice and gelatin sit for 5 minutes for the gelatin to soften. After 5 minutes, mix well and set the mixture aside.

Meanwhile, start making the orange panna cotta cream. To do this, stir together heavy cream, half-and-half, and orange zest in a saucepan over low heat. Add the granulated sugar, stirring frequently, until the sugar has dissolved completely. Heat the mixture slowly, stirring frequently, until it is just about to boil (about 15 minutes), then remove the orange panna cotta cream from the heat source.

Whisk the gelatin mixture and vanilla extract into the cream mixture until well blended and the gelatin is completely dissolved. This next step might feel tedious, but it’s important for preventing the gelatin and cream from separating while the orange panna cotta is setting. Lightly whisk the mixture until it comes close to room temperature, which will take about 10 minutes, give or take.

After cooling to room temperature, divide the orange panna cotta mixture into the ramekins you prepared. It should be about 1/2 cup per portion. Cover each ramekin with plastic wrap and place in the refrigerator to chill until the orange panna cotta has set. This will take about 4 hours, but you can also leave it chilling overnight.

While the orange panna cotta is chilling, prepare the cranberry compote for the cranberry orange panna cotta. To do this, bring cranberries, sugar, orange juice, water, lemon juice, and vanilla extract to a boil in a medium saucepan over medium-high heat. Cook, stirring until the sugar is dissolved (about 3 minutes), then reduce the heat to medium and allow the mixture to boil, stirring occasionally, for 5 minutes.

Reduce the heat to low and stir in the orange zest. Cook for 1-2 more minutes for the cranberry sauce to thicken (though it will continue to thicken as it cools). Allow the cranberry compote to cool to room temperature, then refrigerate until ready to serve.

To serve the orange and cranberry panna cotta, run a knife around the inside edges of each ramekin to remove the panna cotta from the ramekins (but keep in mind that the knife might not be necessary if you can see that the panna cotta is easily sliding within the ramekin). If it seems like it isn’t coming loose easily even with the knife, carefully dip each ramekin into a bowl of hot water for a few seconds, which should do the trick. Carefully invert each one onto serving plates, then tap and jiggle the ramekin a bit if needed for the orange panna cotta to come loose.

Top with the cranberry compote and sprinkle with additional orange zest for garnish.

orange panna cotta with cranberry compote

This orange cranberry panna cotta has the perfect blend of creaminess, citrus, sweetness, and tartness! The flavor and texture will blow your mind.

orange panna cotta recipe with cranberries

The cranberry compote is also delicious on it’s own if you have any left over.

Here’s the Cranberry-Orange Panna Cotta recipe! I hope you enjoy it!