Thanksgiving Sangria

Name: Thanksgiving Sangria
Yield: 8 servings
Ingredients: 3 cups pomegranate juice; 5 (3") cinnamon sticks; ½ teaspoon whole allspice; 1 (4") piece peeled fresh ginger, thinly sliced (about ¾ cup), divided; 1 (750-ml) bottle red wine; 1 Bartlett pear, quartered lengthwise, thinly sliced crosswise; ½ cup pomegranate seeds; ½ cup spiced rum; 1 (750-ml) bottle pear or apple sparkling cider

Kat Boytsova8 servingsSource

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Ingredients

3 cups pomegranate juice

5 (3") cinnamon sticks

½ teaspoon whole allspice

1 (4") piece peeled fresh ginger, thinly sliced (about ¾ cup), divided

1 (750-ml) bottle red wine

1 Bartlett pear, quartered lengthwise, thinly sliced crosswise

½ cup pomegranate seeds

½ cup spiced rum

1 (750-ml) bottle pear or apple sparkling cider

Method

Bring pomegranate juice, cinnamon, allspice, and one-third of ginger to a simmer in a small saucepan over medium-low heat. Cook 10 minutes, then remove from heat and let steep 10 minutes.

Strain pomegranate mixture through a fine-mesh sieve into a pitcher, reserving cinnamon sticks. Add wine, pear, pomegranate seeds, rum, cinnamon sticks, and remaining ginger and stir to combine. Cover and chill at least 4 hours.

To serve, fill pitcher or punch bowl with ice and pour sangria over. Top with cider. DO AHEAD: Sangria, without ice or cider, can be made 1 day ahead. Cover and chill.