6 cups cranberries
2 cups sugar
1 cup apple cider
2 cups pomegranate seeds
1 cinnamon stick
1. In a medium saucepan, bring the cranberries, sugar and juice to a simmer over moderate heat. Toss in the cinnamon stick and stir occasionally until most of the cranberries have burst ( about ten minutes).
2. Pour sauce into a pretty serving bowl and let stand until cool, about two hours.
3. Fold in pomegranate seeds right before serving chilled or at room temperature.
**Sauce can be refrigerated for up to two weeks, but do not add the pomegranates until you're ready to eat.