In a small bowl, whisk together the cornstarch and water until smooth.
In a medium saucepan, heat the pomegranate juice, then add the honey, rice vinegar, cinnamon, and grated ginger.
While stirring constantly, pour in the cornstarch mixture and cook over low heat until the sauce thickens.
Season with salt, then stir in the pomegranate seeds for fresh texture and extra flavor.
Serve the sauce warm with grilled meats, fish, or vegetables. It can be stored in an airtight container in the refrigerator for 2-3 days.
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