Fill a clean glass jar with the pomegranate arils, orange peel and fruit, dates, cinnamon, allspice, ginger, and nutmeg.
Pour the brandy over the fruit and herbs.
Put a lid on the jar, label the jar with the date and contents, store it in a dark place, and let the ingredients infuse for one month. Make sure your fruit and herbs stay covered with brandy.Occasionally check to see if you need to add more brandy, as some of it may have been soaked up by the plant material. Especially check your mixture the first few days after making it. The brandy should cover the ingredients by at least 2 inches.
Place a funnel into the mouth of a clean, sterilized jar and lay muslin on top of the funnel.
Carefully pour the alcohol through the muslin and funnel, letting the muslin catch the herbs and fruit, and being careful not to let them spill into the jar.
Allow all the liquid to strain through the cloth into the jar. Do not squeeze the muslin, or you will end up with a cloudy extract. Just let the liquid drip through the cloth.
Discard the herbs and fruit. Add it to your compost or just put it on the dirt in your garden.
Add honey to the alcohol to sweeten the cordial.
Plan on a shelf life of one year.
