Bloom the Gelatin: Sprinkle the unflavored gelatin over ¼ cup of cold water and allow it to sit for 5 minutes.

Heat the Cream Mixture: In a saucepan over medium heat, stir together the heavy cream, eggnog, and ½ cup sugar until fully dissolved.

Melt the Gelatin: Remove from heat and stir in the bloomed gelatin until melted.

Add Vanilla: Pour in the vanilla extract and stir gently.

Pour into Serving Dishes: Carefully pour the mixture into serving glasses or ramekins.

Chill to Set: Place in the refrigerator for at least 4 hours until set.

Combine Ingredients: In a saucepan, combine cranberries, orange juice, orange zest, and ⅓ cup sugar.

Simmer Until Thickened: Cook over medium heat until cranberries burst and sauce thickens, about 10–12 minutes.

Add Liqueur: Stir in the orange liqueur once thickened.

Cool the Sauce: Let the cranberry sauce cool to room temperature.

Serve and Garnish: Spoon the sauce over the chilled panna cotta and garnish if desired.