Stir together sugar, pomegranate juice and vanilla. Set aside. Measure popcorn and set aside.
Put coconut oil three popcorn kernels to the whirly pop. Snap down the lid. Put pan over medium-high heat and start cranking the handle on the pan to stir. When the there kernels have popped, add sugar mixture and popcorn to pan. Close pan cover. Continue to crank handle on whirly pop until popcorn finished popping.
When all popcorn has popped, remove from heat. Pour popcorn into a bowl or pan and salt to taste. Toss with dried cranberries.
Any left over popcorn can be cooled completely before storing in an air-tight container.