In a glass bowl mix all the ingredients.
Heat the oil moderately in a small bowl, add asafetida and pour the oil over the cranberry mix, and mix it well.
Keep the relish in a glass jar or glass bowl.
You may serve this same day but it taste batter after it has marinated for a day.
Cranberry Relish can be made in large batches; it has a long shelf life.
This can stay out at room temperature for a week or refrigerate for about 2 months.