Remove the pomegranate seeds and cut the figs in half. In a medium-sized pan, mix the cranberries, figs, pomegranate seeds, sugar, cardamom, 1/4 cup of water and a pinch of salt.
Bring to the boil, reduce the heat and let the contents simmer. Stir until the cranberries begin to burst and the mixture thickens. This takes around 6 to 8 minutes. Serve at room temperature.
Garnish with some remaining pieces of figs, berries and pomegranate seeds.