In a stainless steel or enameled dutch oven combine ½ cup of pomegranate juice and orange rind and cook on medium and simmer for 15 minutes, stirring occasionally.
Add oranges and the rest of the pomegranate juice and continue to cook for 15 minutes on medium heat, stirring every 5 minutes. The oranges will start to break down and the mixture will start to create a foam on the top. Don’t worry about that till the end.
Stir in all the sugar and continue to cook on medium but stir more often since now you have added sugar. You don’t want the sugar to burn so keep the heat at a good simmer for about 20 minutes. Add the candy thermometer and get the recipe to 220 degrees.
Once you have achieved the 220 degrees do the gel test methods from above. Remember if you do the plate in the freezer method remove the recipe from the heat while you test.
If you are doing the spoon method hold the spoon high enough that the heat of the pot will not affect the outcome.
If the gel is not ready, continue to heat and test. Once you have achieved the sheet or the wrinkle it’s time to turn off the heat and ladle.
Note: If you still have foam on the top of your recipe skim off the foam with a metal spoon before ladling.