Holiday Sangria with Winter Fruits

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  • 3 cups pomegranate juice
  • 5 (3-inch) cinnamon sticks
  • 1 teaspoon P.S. Flavor!? Mai Chai Spice (alternatively ground allspice)
  • 1 (4-inch) piece peeled fresh ginger, thinly sliced (about 3/4 cup), divided
  • 1 (750 milliliter) bottle red wine
  • 1 pear (such as Bosc or Bartlett), quartered lengthwise, thinly sliced crosswise
  • 1 naval orange or 2 clementines, peeled and diced
  • 1/2 cup pomegranate seeds
  • 1/2 cup spiced rum
  • 1 (750 milliliter) bottle pear or apple sparkling cider, or sparkling wine
  • Optional: Orange juice and P.S. Flavor!? Mai Chai Spice to rim glasses (alternative 1 tablespoon cinnamon and 1 tablespoon sugar mixed together)


  1. Bring pomegranate juice, cinnamon sticks, Mai Chai spice, 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, citrus, pomegranate seeds, rum, reserved 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 or sparkling wine.
  4. Optional: Dip glasses in orange juice and rim with Mai Chai spice.
  5. Do ahead: Sangria, without fruit, ice or cider, can be made 1 day ahead. Cover and chill; add remaining ingredients right before serving.