Combining favorite fall flavors with sparkling cider gives sangria a refreshing new spin. It couldn't be easier to throw together yet it's sure to impress at any Thanksgiving celebration.
Recipe information
Total Time
35 minutes
Yield
8 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Recipe notes
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