- In a medium saucepan heat oil over medium heat. Add shallot and saute until softened, about 3 minutes. Stir in mustard seeds and cook, stirring, 1 minute more.
- Add cranberries, ½ cup water, monk fruit, vinegar, salt, and pepper. Bring to a boil, then reduce heat to medium-low and cook, stirring occasionally, until thickened into a sauce, 15-20 minutes.
- Scrape sauce into a bowl and let cool before serving.