Cranberry Curd

Step 1: Combine the first 3 ingredients in a medium saucepan; bring to a boil. Reduce heat; simmer for 5 minutes or until the cranberries pop.

Step 2: Place the cranberry mixture in a blender or food processor; process until smooth. Strain cranberry mixture through a fine sieve over a bowl. Discard the solids.

Step 3: Combine the sugars and butter in a bowl; beat with a mixer at medium speed until well combined. Add the egg yolks and egg, 1 at a time, beating well after each addition.

Step 4: Stir the cranberry mixture, cornstarch, and salt into the sugar and egg mixture.

Step 5: Place the entire mixture in the top of a double boiler. Cook over simmering water until a thermometer registers 160 degrees and the mixture thickens (about 10 minutes), stirring frequently. Remove from heat; let it stand for 5 minutes, then stir in the liqueur.

Step 6: Cover and refrigerate for up to 1 week.