Combine cornstarch and water in a small bowl. Set aside. Melt cranberry sauce in a medium saucepan, whisking frequently. Add liqueur to saucepan. When mixture begins to boil, add the cornstarch mixture, whisking until sauce thickens. Transfer to a fondue pot and keep warm with a low flame. Serve fondue with assorted foods, cut into bite-size pieces. Makes two cups. SAVORY DIPPERS: cocktail meatballs, chicken nuggets, sausage pieces. SWEET DIPPERS: pirouette cookies, coconut macaroons, meringues, pound cake.