First cut up and pull the gems out of the pomegranite. Watch out it stains really bad.

It is amazing just how many gems you get from one pomegranite.

Next step is to mash them all up in a big bowl (to catch slashes). It should make a lot of juice and seed mash. Don't worry if there is still some juice in the seeds, you will get it in the next step.

Pour the juice and seed mash through a fine strainer or cheesecloth. The stariner hsould be fine as long as the mesh is small because the seeds themselves are quite large. Then use a tool to smash it more to get out the remaining juice. If you were using a cheese cloth you could just twist it.

Heat in a pan on low. Add a bunch of sugar and cook it down.

When its just about done it will bubble like this and get a bit thicker. If you want it thicker keep adding sugar, but be careful not to go overboard and keep stirring it constantly, nothing is grosr than burnt sugar.

I decided to toss in a couple cloves to complete the flavor. I think it would be good served on poultry or perhaps over ice cream or cake - maybe even with white fish.
Wow, looks very tasty.
As I read and looked at the pictures, I kept expecting you to use that Almond Breeze Vanilla thing in the sauce at some point... I guess that was just a prop. 30 seconds of suspense! Oh well.
Is the sauce very syrupy in the end? Could you make the sauce without sugar?
Looks good. I have no idea what to use that on. I have had things with pomegranate flavor in them like some teas and other drinks but never tried them or the flavor by itself.
I considered the blender but I didn't want to get the bitter from the seeds in the sauce.
I made a pomegranate salad dressing once. After I popped the gems out I put them in a food processor, whirled them around for a minutes, and then strained it. The result was similar and probably easier.
However, your recipe looks way more delicious. Perhaps you should serve it over baby chicken, as everything tastes better when it is baby.