Active Time

　　15 minutes

　　Total Time

　　35 minutes

　　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.

　　

Ingredients

8 servings

　　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

　　

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.