Add 12 oz cranberries to a medium saucepan over high heat.
Add the zest of 1 orange to the cranberries. Then, cut the orange in half and squeeze in all of its juice.
Add 1/4 cup maple syrup.
Cook for 10-15 minutes until the cranberries have popped to create a jam-like consistency. Using the back of a spoon, crush any cranberries that didn't pop and need an extra nudge.This step can be done a day in advance.
Whip the goat cheese
While the cranberry orange sauce cools, whip the goat cheese by adding a 10 oz goat cheese log into a food processor with 1/4 cup plain whole milk yogurt. Pulse until creamy. You can use a hand mixer or even a blender if you don't have a food processor.
Assemble the dip
Transfer the whipped goat cheese onto a plate with a spoon or spatula. Smooth it out so it covers the entire bottom of the plate.
Add the cranberry orange sauce on top of the whipped goat cheese.
Cut open 1 pomegranate to remove its seeds. Add about 1/2 cup of pomegranate seeds or more on top, covering the cranberry orange sauce.
Chop 1/4 cup pistachios and sprinkle on top as a finishing touch to add a crunch and extra pop of color.