Thanksgiving Sangria

• 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.

pomegranate juice, cinnamon sticks, whole allspice, fresh ginger, red wine, bartlett, pomegranate seeds, spiced rum, pear

Taken from www.epicurious.com/recipes/food/views/thanksgiving-sangria (may not work)