Combine pomegranate juice, sugar, cranberries and 2 tsp orange juice in a medium saucepan. Bring the mixture to a boil then reduce heat and simmer for about 30 minutes or until reduced to the consistency of a thick syrup. Add remaining two teaspoons orange juice and remove from heat. Allow to cool to room temperature then store in a glass container in the fridge.
Recipe by oh honey bakes at https://ohhoneybakes.com/pumpkin-mini-cakes-with-cranberry-pomegranate-molasses-and-maple-cinnamon-buttercream/