Heat 1 1/2 c oil, garlic and pecans in a large saucepan over medium low, until garlic is golden brown and oil slightly bubbly. Remove from heat and use a slotted spoon to transfer garlic and nuts to a heatproof bowl.

With the saucepan off the heat, toss the dried chilies into the oil until the oil turns slightly red and the chilies are fragrant and brick-red colored, about 30 seconds to a minute. Transfer chilies to garlic nut mixture bowl and let cool 5 minutes.

Add sesame seeds to hot oil and let sit until ready to use.

Puree garlic-chile mixture, 1 1/2 t salt, bay leaves and oregano in the food processor until coarsely ground. With motor running, slowly drizzle in sesame  oil mixture until all oil has been added and chilies and nuts are finely chopped.

Add cranberries and pulse to combine. Transfer to a jar, seal and store at room temperature for up to 5 days. After 5 days, chill in the fridge.