Preheat the oven to 300 degrees F, and line a baking sheet with parchment paper or a baking mat.
To the bowl of a stand mixer fitted with the whisk attachment, add the egg whites.
Whisk on high speed for about 1 to 2 minutes until soft peaks form.
Slowly add the sugar while the mixer is running, and continue mixing until glossy.
Remove the bowl from the mixer, and fold in the cornstarch and vinegar.
Transfer the mixture onto the baking sheet, making a circular shape and slightly indenting the middle.
Place in the oven, and immediately lower the temperature to 250 degrees F.
Bake for 1 hour, turn off the oven, and let the pavlova cool completely in the oven with the heat off.
Once cooled, start the topping by combining the cranberries, orange juice and honey in a small saucepot over medium heat.
Cook until the cranberries start to burst and most of the liquid has cooked off. Turn off the heat, stir in the pomegranates, and spoon on top of the pavlova.