In a medium saucepan, combine pomegranate cranberry juice and sugar.
Cook over medium heat, stirring occasionally, until sugar dissolves. Bring mixture to a boil.
Add cranberries, pomegranate seeds, zest and juice of lime, and ginger; reduce heat to simmer and continue cooking 8 minutes or until cranberries burst.
Cool slightly; then chill, covered, in refrigerator.
*Can be made up to 2 days in advance.