Preheat oven to 350˚F.

Combine the cranberries with the apple cider in a microwave-safe dish. Cover and heat in a microwave oven on full power for 40 seconds. Drain the cider from the cranberries, reserving both the cider and the cranberries separately.

In an ovenproof saucepan, heat 1/4 cup of the broth over medium heat. Add the onion and cook them for about 2 minutes, or until translucent and tender. Add the wild and brown rice, the remaining broth, and the reserved apple cider; bring to a simmer. Cover and bake until the rice has absorbed the moisture and is just tender to the bite, 45–50 minutes.

Fluff the rice with a fork and fold in the reserved cranberries. Serve hot.