1/2 cup pomegranate seeds
3 clementines peeled and sectioned
2 Tbsp apple cider vinegar
1/4 cup water
3 cloves
1/2 Tbsp Triple Sec (optional)
1/2 cup red onion chopped
1 Tbsp vegan butter
1/3 cup white vinegar
1/4 cup sugar
1 Tbsp cornstarch
2 Tbsp water

Put aside 2 Tbsp pomegranate seeds and 1 clementine for use later.  In a sauce pan over medium heat cook remaining pomegranate and sections of 2 clementines and apple cider vinegar.  Mash fruit with potato masher.  Add 1/4 water, 3 cloves and Triple Sec.  Bring to boil.  Remove from heat and strain keeping only the liquid.  Put aside.  In saucepan saute onion in butter until translucent. Add remaining pomegranate and clementine( cut clementine sections in half) and saute for 2 more minutes.  Stir in reserved pomegranate clementine liquid, white vinegar, and sugar.  Bring to boil.  While its heating mix cornstarch & 2 Tbsp water in separate cup.  When mixture boils slow stir in cornstarch mixture.  Boil 4 minutes and remove from heat.  Allow to cool.