I actually tried to make ad hoc Agutak a while ago – I wish I had known about this version though, first. As reindeer tallow and seal oil are in, well, short supply at the local Miami Beach Whole Foods, and Crisco is a defo no-go for me, I went with lard instead, and in lieu of the seal oil used coconut oil. A bunch of the recipes for Agutak I had previously found included powdered mashed potatoes which seemed gross, and a bunch had nuts & berries, so I went instead with frozen blueberries sweetened with some Stevia. Honestly, by the time I was done with the endless hand-mixing & -mashing, it looked so vile, I felt ill just looking at it. So I promptly stashed it in the freezer to try & figure out if I could salvage it. My husband actually had the cojones to sample it, and he visibly shudders any time my adventures with he’s dubbed the “Lard Pie” come up. It’s still sitting in the back of fridge, and I’m thinking of maybe trying to transform it into a form of pemmican. These cranberries from your recipe might work, too, provided I can stomach even working with it again. I normally love sat fat & cook with lard/tallow/butter/c.oil all the time, so I’m not sure what it was about the Lard Pie that so turned my stomach. Anyway, stay tuned.