Preheat oven to 450. In a mixing bowl, add the Chebe mix. With a fork, blend in cheese, milk, eggs and oil. Mix for a couple of minutes with the fork, then use your hands and knead it until the dough is smooth and well blended.
On a clean surface, press the dough into a 14” round. (You may want to dust the working surface with a gluten free flour or food starch.)
In a medium saucepan, boil water and sugar. Stir until sugar is dissolved.
Add cranberries and return the water to a boil, then reduce heat to a simmer. Simmer until cranberries burst, stirring occasionally. This will take about 10 minutes.
The cranberry sauce can be made a few days ahead of time and stored in the refrigerator, or use what’s leftover from your big meal.