Pomegranate ketchup goes well with chicken, venison, hot dogs, pork medallions, pork ribs.
In a saucepan, mix together vinegar, cinnamon, cloves an celery seed. Cover and bring to a boil. Reduce heat and let stand.
Mash the pomegranates and push through a sieve to remove seeds. Drain, reserving the pulp, discarding the liquid.
Place pulp into a large pot. Add the onion and cayenne and bring to a boil. Boil for 15 minutes, stirring frequently.
Push through a food mill, reserving liquid. Mix the juice with the sugar and bring to just a boil. Reduce heat and simmer, for up to 2 hours, until the liquid has reduced by half.
Strain the vinegar mix, adding the liquid to the pomegranate juice. Discard the spices.
Add the salt, bring back to a simmer for 30 minutes, stir often.
When ready, allow to cool and serve at room temperature.