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Heat oil in a medium pot over medium-high heat. Cook onion until softened, about 8 minutes. Add garlic, salt and pepper and cook, stirring occasionally, until deep golden brown, about 5 minutes more.
Add sugar, tomato paste, mustard and cayenne and cook, stirring constantly until darkened and fragrant, 2 to 3 minutes. Stir in vinegar and cranberries and continue to cook, stirring often, until cranberries begin to pop, 3 to 4 minutes. Stir in broth, bring to a boil, reduce heat to medium low and simmer until thickened, about 10 minutes. Set aside to let cool slightly.
Transfer contents of the pot to a blender or food processor and purée until smooth. Transfer to a jar, seal tightly and refrigerate.