2 Large Pomegranates
3/4 Cup Sugar
1 Cup Fresh Cranberries, sliced in half
Juice of 1 Clementine
2 Tablespoons Cornstarch
1/4 Cup Water
Pinch of Ground Cloves
Remove the arils from the pomegranates and reserve about 2/3 of a cup of whole arils. Place the remaining arils in a large bowl and crush them with the bottom of a drinking glass, until all the juice has been extracted. Strain the juice into a saucepan set over medium heat. You should end up with about 1 cup of juice.
To the juice, add the sugar and cranberry halves. Cook the mixture, stirring occasionally, until the cranberries are soft.
Mix the cornstarch, water, and cloves in a small bowl and whisk to combine. While whisking the cranberry mixture, slowly pour the cornstarch slurry into the saucepan, and continue whisking to remove any lumps. Heat the mixture just until it comes to a boil, and it has thickened.
Remove the saucepan from the heat and allow to cool for about 15 minutes. Add the reserved pomegranate arils into the sauce and stir to combine.