Cook cranberries, orange juice, zest, and peppercorns in a saucepan over medium-high heat, stirring occasionally until cranberries burst, about 15 minutes. Transfer cranberry mixture to a food processor and purée.

Strain cranberry mixture through a fine-mesh sieve back into saucepan with honey, butter, and salt; discard solids.

Cook mixture over medium heat until butter is melted, about 5 minutes.

Whisk together egg yolks and egg in a large bowl. Gradually whisk cranberry mixture into egg mixture, transfer back to saucepan over low heat and cook, whisking constantly, until mixture is thickened and coats back of spoon, about 8 minutes.

Off heat, stir in liqueur then strain through a fine mesh sieve into a bowl. Press a piece of plastic wrap on surface of curd and refrigerate until completely chilled.

Use as desired.