In a sauce pan, heat oil over medium-high heat

Saute onions for 2 minutes.

Mix in garlic, mustard and chili powder and continue cooking 1 minute.

Stir in tomato paste and cook 1 more minute.

Add cranberry sauce, vinegar and molasses and bring to a simmer.

Whisk often until mixture becomes smooth.

Lower heat and simmer 15-20 minutes or until mixture reduces and thickens.

Add water to mixture if it gets too thick.

Remove from heat and cool to room temperature.

Place in a covered container and refrigerate until ready to use.

Reheat before using.