In a heavy-bottomed saucepan on medium heat, warm cranberry sauce until liquid. Divide evenly among 8 ramekins and let cool. In the same saucepan, heat cream and milk to just under a boil. Remove from heat and let cool for 10 min. In the meantime, beat the yolks, sugar and salt in a separate bowl with a whisk until the mixture is a pale yellow colour, about 1 min. Very slowly pour the cream mixture over the eggs, stirring constantly but not whipping. Let mixture rest in the fridge for 1 hour.
Preheat oven to 300°F (150°C). Divide custard among ramekins and place in a roasting pan. Set the pan on the middle rack of the oven; carefully pour hot tap water into pan until halfway up the sides of ramekins. Bake for 65 to 75 min. or until custard looks just set. Remove from water bath and chill for 2 to 3 hours.
To finish the brûlée, sprinkle 1 tsp (5 mL) sugar evenly over each ramekin and caramelize under the hot broiler for 2 min. until sugar begins to turn brown. Let sugar cool and harden prior to serving.