Fill a 5-6-quart pot ⅔ of the way full with water.
Open the pomegranate and divide into sections. Use a channel knife or a citrus peeler to make long ribbons of orange peel.
Add the pomegranate sections, orange peel ribbons, rosemary, cranberries, star anise, and cloves to the pot of water. Heat over medium to reach and then maintain a low simmer. Adjust the heat as needed. Add more water as the liquid evaporates.