In a 4 qt. Dutch oven on medium-high heat, cook the bacon and the onions.
Once the bacon and onions are about halfway cooked, stir in the salt, pepper, and garlic, resume cooking.
Drain the renderings once the bacon has reached the desired crispiness; reduce heat to medium.
Add the broccoli.
Sprinke in the sugar and pour in the broth, stir well; cover.
Steam the broccoli for 4 minutes or to desired doneness.
Remove from heat, stir in the cranberries and cashews.
Replace the lid askew, allow to sit for 3-5 minutes.
Taste for seasoning, add any additional salt and pepper if needed.
Stir in the fresh lemon juice.