Cranberry Curd

This recipe makes about 2 1/2 cups, but you can easily double it. Just allow more time for the curd to thicken.
Combine the first 3 ingredients in a medium saucepan; bring to a boil. Reduce the heat; simmer for 5 minutes or until the cranberries open. Place the cranberry mixture in a blender or food processor; beat until smooth. Strain the cranberry mixture through a fine sieve into a bowl; remove any dry matter.Combine the sugar and butter in a bowl; beat with a mixer on medium speed until smooth. Add the egg yolks and egg 1 at a time, beating well after each addition. Add the cranberry mixture, cornstarch, and salt. Put the mixture on the lid of the steamer. Cook over low heat until the thermometer reads 160 ° and the mixture thickens (about 10 minutes), stirring frequently. Remove from heat; let stand for 5 minutes. Add the liqueur. Cover and refrigerate for 1 week.