Thanksgiving Sangria

1. 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.

2. 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.

3. 3

   To serve, fill pitcher or punch bowl with ice and pour sangria over. Top with cider.

4. 4

   Sangria, without ice or cider, can be made 1 day ahead. Cover and chill.

No additional tips available.