To make slurry, stir cornstarch and water in small bowl, until smooth. Set aside.

In small saucepan, combine cranberries, pomegranate, sugar, lemon juice, and salt.

Bring berries to a boil and cook for 2 minutes to allow sugar to dissolve.

Turn heat to low, give slurry one last stir and add approximately 2/3 of it to hot berries, stirring continuously. Return to boiling and cook for at least one minute, until thickened. Add more of the slurry and continue to cook if more thickening is necessary.

Serve warm or cool and enjoy!