Directions: Combine water, sugar and maple syrup in a large saucepan over medium heat. Stir to combine. Add cranberries, pomegranate seeds, cinnamon and orange zest. Bring to a simmer over medium heat, stirring frequently. Cook for about 10 minutes, or until all or most of the cranberries have popped. Remove from heat and let cool for at least 30 minutes. Transfer to a glass dish, cover and refrigerate until ready to serve. Can be stored for up to 3 days. Serves 6.
