Freeze one whole ripe pomegranate for 2-3 hours. Cut in half with a sharp knife. Then cut in quarters.
Remove seeds and arils (the red part) and discard the peel and membrane.

Freezing does make this step much easier but it also makes it juicier, so have a bowl of warm water handy for dipping your hands into, and keep the counter wiped, as pomegranate juice can stain.

Choose a jar slightly larger than you think you may need for the amount of pomegranate you have. 
Fill the jar no more than ¾ full with pomegranate arils and seeds. 
Add 100 proof vodka. 
Fill it to the level of the pomegranate, no further.
Then add 9-12 tablespoonfuls of sugar to the pomegranate/vodka mix. I used evaporated organic cane juice. But any sweetener could be used, including maple syrup, agave syrup, rice syrup, or honey. (Probably not molasses or buckwheat honey.)

Shake shake shake. Shake your cordial. The sugar does not want to combine with the vodka, so shake, shake, shake.

Label and date. Continue to shake every hour or so, until the sugar finally dissolves. This may take several days of effort.
Your holiday cordial is ready to drink when you are, but the longer it sits, the better it tastes.