In a large saucepan, combine the cranberries, orange segments, orange juice, and sugar.
Cook and stir over medium heat for about 15 minutes or until berries pop and the mixture is thickened. Stir in pomegranate seeds; cook 2 minutes longer.
Remove from the heat; stir in orange zest and additional pomegranate seeds. Serve warm or chilled.
Notes
This recipe makes 2 1/2 cups cranberry sauce.
This cranberry pomegranate sauce can be stored in an airtight container in the fridge for up to 7 days. It can also be frozen for up to one year. (I highly recommend these plastic containers for freezing). Thaw overnight in the refrigerator before serving.