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Epicurious

Thanksgiving Sangria

4.5

(17)

Photo of a punch bowl with a red festive sangria.
Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson

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.

Recipe information

  • Total Time

    35 minutes

  • Yield

    8 servings

Ingredients

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

Preparation

  1. 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.

TagsSangriaCocktailAlcoholBeveragesPitcher DrinkRed WineWineRumAmericanPearFruitMake AheadSimmerFall

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