1. In a medium saucepan, combine cranberries, pomegranate juice, water, brown sugar, and orange zest. Bring to a boil. Reduce heat; simmer, partially covered, until most of the cranberries have popped, about 20 minutes, stirring occasionally.
2. Remove from heat. Mash with a potato masher. Cool at least 1 hour before serving. May be prepared to this stage, up to 5 days in advance.
3. When cool, stir in pomegranate seeds; transfer to a serving dish.
Source: Hannaford fresh Magazine, November - December 2013