Meanwhile, in 2-quart saucepan, mix 1 1/4 cups sugar and the cornstarch. Add cranberries and cranberry juice. Heat to boiling over high heat. Reduce heat to medium. Cook 7 to 8 minutes, stirring frequently, until mixture is thick and all cranberries have popped open. In blender or food processor, place cranberry mixture. Cover; blend until smooth. Place strainer over medium bowl; pour cranberry mixture in strainer. Press mixture with back of spoon through strainer to remove skin; discard skin. Set aside to cool.