Make the sugared cranberries:

• Place the cranberries in a medium heatproof mixing bowl.
  1 cup fresh cranberries
• In a small saucepan, make a simple syrup by combining 1 cup of the sugar with 1 cup of water over medium high heat. Bring the water to a simmer, then reduce the heat and simmer until the sugar is completely dissolved, 5-7 minutes. Remove from the heat and pour the hot syrup over the cranberries. Cover the bowl with plastic and chill for at least four hours and up to 24 hours.
  1 cup granulated sugar, 1 cup water
• Line a baking sheet with parchment paper (for easy clean-up). Strain the cranberries from the syrup (the syrup can be used for cocktails, homemade sodas, or discarded). Spread the cranberries out on the baking sheet and sprinkle the remaining 3 tablespoons of sugar over them. Roll the cranberries around in the sugar to evenly coat them, and let them dry at room temperature for 1 hour.
• Make the salad:
• Heat a large sauté pan over medium heat. Add the pancetta and cook until golden, stirring occasionally. Transfer the pancetta to a plate lined with paper towel.
  1/2 pound pancetta
• Make the vinaigrette by whisking the pomegranate molasses, sherry vinegar, salt, pepper, and garlic powder in a small mixing bowl. Slowly add the oils, whisking until the mixture is emulsified.
  2 teaspoons pomegranate molasses, 3 tablespoons sherry vinegar, 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, 1/4 teaspoon granulated garlic powder, 2 tablespoons extra virgin olive oil
• On a large platter, toss the arugula with the vinaigrette. Sprinkle with the cranberries, pancetta, and pine nuts and serve immediately.
  8 cups baby arugula, 1/4 cup pine nuts