Festive Sangria

August 23, 2019
Created by Harmons
35 minutes
Serves 8
  • 3 cups pomegranate juice
  • 5 (3") sticks cinnamon
  • 1/2 tsp whole allspice
  • 1 (4") piece fresh ginger, peeled, thinly sliced, divided
  • 1 (750 ml) bottle red wine, optional
  • 1 Bartlett pear, quartered lengthwise, thinly sliced crosswise
  • 1/2 cup pomegranate seeds
  • 1/2 cup spiced rum (optional)
  • 1 (750 ml) bottle pear or apple sparkling cider

In a saucepan over medium-low heat, add pomegranate juice, cinnamon, allspice, and 1/3 of ginger. Bring to a simmer and cook 10 minutes. Remove from heat and let steep 10 minutes.

Strain pomegranate mixture through a fine-mesh sieve into a pitcher, reserving cinnamon sticks. Add wine, if using, pear, pomegranate seeds, rum, if using, cinnamon sticks, and remaining 2/3 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.