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.