This recipe was adapted from the December 2002 issue of Martha Stewart Living.
In a wide, heavy saucepan over medium heat, combine all ingredients. Cook, stirring frequently and adding more cider as needed to prevent scorching, until apples are broken down, 50 to 60 minutes. Mash large pieces with a spoon; add more honey and spices if desired.
Remove from heat; discard cinnamon stick. Serve warm or at room temperature garnished with pomegranate seeds. Refrigerate in an airtight container up to 3 days.