Thanksgiving Sangria
A festive holiday sangria combining pomegranate juice, red wine, and warming spices like cinnamon and ginger, topped with sparkling cider. This seasonal cocktail features fresh pear and pomegranate seeds for a beautiful presentation.
Ingredients
- •3 cups pomegranate juice
- •5 pieces cinnamon sticks
- •½ teaspoon whole allspice
- •1 piece fresh ginger
- •1 bottle red wine
- •1 whole Bartlett pear
- •½ cup pomegranate seeds
- •½ cup spiced rum
- •1 bottle sparkling cider
Cooking Instructions
- 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.
20 min
- 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.
240 min
- 3.
To serve, fill pitcher or punch bowl with ice and pour sangria over. Top with cider.
5 min
- 4.
Sangria, without ice or cider, can be made 1 day ahead. Cover and chill.
