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Combine the pomegranate juice, honey, lemon juice, Ceylon cinnamon, ground ginger, and sea salt in a medium saucepan over medium heat, stirring until the honey dissolves.
Bring the mixture to a gentle boil, then reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the liquid has reduced by about half and coats the back of a spoon with a thin, syrupy layer, 25–30 minutes. Watch the heat in the final 5 minutes — the sugars can scorch quickly once the liquid thickens.
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