Thanksgiving Sangria

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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.


  • 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


  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. 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. To serve, fill pitcher or punch bowl with ice and pour sangria over. Top with cider.
  4. Sangria, without ice or cider, can be made 1 day ahead. Cover and chill.

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