In a 6-quart Dutch oven or wide, heavy saucepan large enough to accommodate all of the apples, combine the juice, cardamom, cinnamon, and a generous pinch of salt.
Boil uncovered, over high heat, until the liquid is reduced by about half.
Add the apples, mix well to coat with juice, and simmer, covered, until very tender, about 25 minutes or so, depending on the variety of apples.
Stir them from time to time and, if necessary, add a bit more juice to prevent sticking.
The sauce should be thick and pulpy with little liquid visible.
If necessary, boil it down for a few minutes, uncovered.
Pick out and discard the cardamom and cinnamon.
Put the sauce through a food mill or force it through a colander or strainer to remove the skins.
Transfer the sauce to a bowl.
Stir in 2 tblsps pomegranate molasses and taste.
Add a little more if you want the sauce tarter.
You can serve the sauce chilled, but it is also excellent at room temperature or warm from the pot with briskets, pot roasts, or latkes.
Cook's Note: You can use this recipe as a guide, omitting or supplementing the pomegranate molasses and spices with your own aromatic additions, like a strip of lemon, orange, or tangerine peel, a few prunes, or even peppercorns.
Combine these seasonings with the juice-- or try a fruitier, unsweetened juice, such as cranberry- or raspberry-apple.
Taste the finished sauce and adjust for sweetness.