1. Put the vegetable oil in a heavy bottomed saucepan and place over medium heat until very hot but not smoking. Add onion and caramelize until golden brown. Add garlic; sauté for a few seconds. Add remaining ingredients, except lime juice and olive oil, and cook until reduced by half. Remove pan from heat; add lime juice and olive oil. Strain the reduced mixture through sieve and cool. 

2. In a glass or ceramic dish, arrange Squab and cover with the marinade. Cover and refrigerate for 24 hours.

3. Combine all glaze ingredients in a heavy bottomed saucepan and place over high heat. Bring to a boil; reduce to a simmer. Cook cranberries until reduced to almost a paste. Strain through sieve and cool.

4. To grill Squab, remove from marinade and drain. Place skin side down on grill and cook until crisp and golden, basting with the Ginger Spiced Glaze. Turn Squab to other side and continue grilling until crisp but still slightly pink inside, approximately 10-12 minutes grilling time.