Mix dried mustard with 2 tsp. water and reserve until needed.
Saute onions in unsalted butter until soft in 3-qt saucepan. Add a pinch of salt and thyme and continue cooking, uncovered and stirring occasionally over med heat, until the onions are golden brown.
Add garlic, chile powder and ginger. Cook until the garlic and ginger were very fragrant, about 1 min, stirring constantly.
Deglaze saucepan with the stock, whisk in the reserved mustard-water mix, then add the vinegars, water, tomato paste, brown sugar, Worcestershire, tarragon, marjoram, 1/4 tsp salt, 1/4 black pepper and cranberries.
Bring to a boil. Boil for 15 minutes or until the liquid is reduced to 1/3.
Place in a food processor and puree (always be VERY careful when pureeing hot liquids in a food processor!) Strain the puree through a fine mesh strainer.
After the sauce is cooked, reduced, pureed and strained, return it to saucepan over low heat and adjust salt and pepper to taste. Add the Tabasco to taste. Add fresh orange and lemon juices to add a brightness to the sauce.
Remove from heat, cool and refrigerate.
For a lighter sauce to serve with your meal, mix equal parts cranberry barbeque sauce and chicken or beef stock. Bring to a boil then add some cream to lighten sauce. Continue to boil over high heat until mixture is reduced by 1/3, then spoon over grilled beef, pork or poultry.