Thanksgiving Sangria Recipe

Name: Thanksgiving Sangria
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Ingredients: 3 cups pomegranate juice; 5 (3') cinnamon sticks; 1/2 teaspoon whole allspice; 1 (4') piece peeled fresh ginger, thinly sliced (about 3/4 cup), divided; 1 (750-ml) bottle red wine; 1 Bartlett pear, quartered lengthwise, thinly sliced crosswise; 1/2 cup pomegranate seeds; 1/2 cup spiced rum; 1 (750-ml) bottle pear or apple sparkling cider

Ingredients

3 cups pomegranate juice
5 (3") cinnamon sticks
1/2 teaspoon whole allspice
1 (4") piece peeled fresh ginger, thinly sliced (about 3/4 cup), divided
1 (750-ml) bottle red wine
1 Bartlett pear, quartered lengthwise, thinly sliced crosswise
1/2 cup pomegranate seeds
1/2 cup spiced rum
1 (750-ml) bottle pear or apple sparkling cider

	PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 8 servings

Instructions

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.

Drinks