Pomegranate puree recipe

It really is fall. The weather has totally changed the last few days. It's been cloudy and rainy. I traded my shorts and tank top for pedal-pushers and a long-sleeve jersey for the ride up the hill. We put an extra blanket on the bed. Field work continues but mostly we are in the office working on our manuscripts. This fall is being dominated by this effort and we aren't going to Wisconsin in order to meet our deadline. I'm really sad about that. We are collecting walnuts and enjoying our fall harvest of pomegranates.

This year the pomies on the volunteer tree are very tasty and plentiful. The "Wonderful" gets a lot of shade now, and doesn't have many fruit (although they are wonderful).
I made a batch of pomegranate puree today following a method Ted worked out. First, shell up a bunch of seeds (called arils apparently). Instead of eating them, put them in the blender. This is the fruit from 3 pomegranates.
Grind them up (don't add water) and then put them in a pot and cook for a while. Then put them in the foley food mill and grind. This is the kind of amazing part, as you get to see all the seeds, and realize that you normally eat those seeds.
I thought the puree was a little thin, so I cooked it some more to reduce it, before putting it into jars and freezing.