Carefully shake the sauce out of the can and onto a cutting board; freeze 1 hour. Slice the cylinder in half lengthwise.
Arrange the halves, cut side down and end to end, creating a long half-cylinder. Cut into slices about 2 ridges wide, keeping slices together.
Gently squeeze the sides. Keep squeezing until you have a long row of diagonal slices that face to the left.
Starting at the left end and working slowly, coil the row of slices into a tight spiral. Freeze the rose on the cutting board 1 hour.
Mist a large,thin spatula with cooking spray. Slide it under the rose and transfer to a platter. If slices separate, push them together.
Gently press down and out on the "petals" to make them "bloom." Garnish with pomegranate seeds and orange zest.