Combine first 3 ingrediants in a Med saucepan; bring to a boil. Reduce heat & simmer until cranberries pop. Place cranberry mix in a blender & blend until smooth.. Strain through a fine sieve into a bowl, discard solids

Combine sugars & butter in a bowl; beat & cream together. Add egg yolks & egg 1 at a time, beating well after each addition. Stir in cranberry mix, cornstarch, & salt. Place mix on a double boiler. Cook over simmering water until 160° & it thickens, stirring frequently. Remove from heat; let stand 5 minuted, stir in liqueur, cover & refridgerate up to 3 weeks