Combine pomegranate juice, red wine, and lemon juice in a bowl.

Whisk together cinnamon, nutmeg, cloves, and ginger.

Add half of the brown sugar and whisk until dissolved.

Melt butter in a skillet over medium heat, coating the pan.

Pour the juice/spice mixture into the skillet.

Increase heat to high and bring to a boil, whisking constantly.

Reduce heat to medium and add the remaining brown sugar gradually, stirring continuously.

Cook and stir until the mixture thickens to a syrupy consistency.

Check for desired thickness by coating the back of a spoon.

Remove from heat and allow to cool slightly for 5-10 minutes.

Stir the syrup and serve.