Combine fresh cranberries, 1/3 cup water and lemon juice in a pan. Place this pan on medium heat.
Cook on medium heat for 6-7 minutes or until the cranberries start popping up. They will be nice and soft at this point, I also mashed some with the back of the spoon.
Transfer this mixture to a blender, add 1-2 tablespoons of water and blend to a smooth paste.
Pass the mixture through a strainer to get rid of any larger particles. What you now have is smooth cranberry puree. Set aside.
Using the paddle attachment of your stand mixer or using your hand mixer, beat butter and sugar till well combined.
Add egg and the egg yolks and mix till well combined.
Now add the prepared cranberry puree, cornstarch and mix till the mixture looks smooth.
Transfer this mixture to a pan on medium heat.
Keep stirring the mixture till it thickens. This will take around 8-10 minutes. If you have a candy thermometer, the mixture thickens around 160-165 F.
Transfer the curd to a clean bowl. Let it stand for 5-10 minutes at room temperature and then cover it tightly with a cling. Make sure that the cling touches the surface of the curd, this will prevent skin formation on top. Refrigerate for 3-4 hours.
Assemble the parfait
Break the shortbread cookies into pieces and place them at the bottom of the serving glasses.
Top this with the prepared cranberry curd.
And finally place Craisins® Fruit Clusters - Cranberry Almond on top.