Peel and core apples, and put peelings and cores in a small saucepan with pomegranate seeds, 1/2 cup of the pomegranate juice, and 1/2 cup of sugar. Bring to a boil, and then reduce heat to simmer. Cook for 30 minutes. Chop the peeled apples, and place in a large saucepan. Remove zest from half of one orange, chop very fine, and add to apples. Peel oranges, chop coarsely, and add to pan along with cranberries and remaining juice and sugar. Bring to a boil, reduce heat to simmer, and cook for 30 minutes. Remove small pan from heat, and strain juice into larger pan. Cool solids slightly, and then push though a sieve to remove seeds and peels, adding remaining pulp to larger pan. Stir in nuts, if desired. Cook about 10 minutes longer. Serve warm, at room temperature, or chilled. This sauce makes a great addition to a festive Thanksgiving meal and also pairs well with pork and lamb. Makes about 2 cups of sauce.
