Pour orange and pomegranate juices into a medium size sauce pan, and heat on high, ~ 4 minutes, until boiling.
Reduce heat to medium, to allow a gentle boil, and cook until juices are reduced and slightly thickened, ~20 minutes. {You may make the syrup ahead of time, or begin making the waffle batter while heating the juice mixture.}
Reduce heat to low, and stir in coconut oil, spices, and salt.
Bring heat back up to medium to continue cooking, allowing syrup to continue thickening, ~5 minutes more.
Remove pan from heat, and allow to cool for 5 or more minutes before serving.