Heat the cranberry sauce and 2 tablespoons water in a small saucepan over medium heat, stirring occasionally and breaking the sauce up with a spoon, until mostly melted, about 8 minutes.
Add the frozen cranberries, increase the heat to medium-high and cook, stirring, until most of the cranberries have burst and the sauce has thickened, about 12 minutes. Remove the saucepan from the heat, and stir in the apples, 1 tablespoon of the lemon juice and 1 teaspoon of the zest. Reserve any remaining zest in a small bowl covered with a damp paper towel for garnish.
Let the sauce cool to room temperature, cover and chill until ready to serve, at least 2 hours up to 2 days.
When ready to serve, garnish the sauce with the pomegranate arils and the reserved lemon zest.
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