In a medium saucepan, heat oil over medium-high; add shallot. Cook, stirring constantly, until softened, 3 minutes. Add cranberries, pomegranate juice, and brown sugar, season with salt and pepper. Bring to a boil, then reduce to a simmer and cook, stirring constantly, until cranberries have burst and sauce is slightly thickened, about 10 minutes. Remove from heat. Stir in pomegranate seeds. Let cool to room temperature before serving. Store in refrigerator in airtight container for up to 1 week. Makes 2 cups.
Approximate Nutrient Analysis per 1/4 cup serving (with pomegranate seeds; not including salt to taste)
110 calories, 1.5 g fat, 0 g saturated fat, 0 mg cholesterol, 10 mg sodium, 25 g carbohydrate, 3 g fiber, 21 g sugar, 0 g protein