Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally. Add juice, scraping pan to loosen browned bits. Add cranberries and remaining ingredients. Reduce heat; simmer 15 minutes or until slightly thickened. Cover and chill 2 hours.
This smelled and tasted just like BBQ sauce. The cranberry flavor did not come through hardly at all. I made this for Thanksgiving, and we ended up opening a can of the regular stuff. I would never make this again. Most of the batch ended up being thrown out. I made it exactly as directed.