1. In a saucepan over medium heat, add cranberries, sugar, orange juice and pomegranate juice.
2. Stir to dissolve the sugar.
3. Let simmer over medium heat until almost all of the cranberries have popped.
4. Stir occasionally and continue cooking until sauce has thickened and most of the liquid has evaporated.
5. Pour into a serving dish.
6. Sauce will thicken and set as it cools and gets better the next day.