In saucepan, bring cream, jam and salt to boil; whisk. Place egg yolk in metal bowl and whisk in hot cream mixture, then white chocolate. Tint with food coloring; refrigerate 1 1/2 hours. Using mixer, whip filling 30 seconds. Using 2 spoons, scoop 30 portions of filling onto parchment-lined pan or plate. Rub hands with confectioners' sugar and shape into 3/4-inch balls. Freeze 1 hour. Using fork, dip each raspberry truffle in melted bittersweet chocolate to coat. Transfer to parchment-lined pan. Top with cranberries. Refrigerate 1 hour.