1 750mL bottle of delicious red wine (preferably gamay)
1/2 cup Muddy River Spiced Rum
1 bottle of sparkling dry apple cider
3 1/2 cups unsweetened cranberry juice
3/4 cup cane sugar
3 Spicewalla Cinnamon Sticks
4 Spicewalla Whole Allspice
4" piece of fresh ginger, peeled & finely sliced
1 pear, thinly sliced
1/2 cup pomegranate seeds
Fresh rosemary & citrus for garnish
1. Add cranberry juice, cane sugar, cinnamon sticks, allspice, and one-third of the fresh ginger to a small saucepan and bring to a simmer over medium-low heat. Simmer for 10 minutes, then remove from heat and allow to steep for another 10 minutes.
2. Strain through a fine mesh sieve and reserve the cinnamon sticks
3. Combine cranberry mixture with the wine, spiced rum, pear, reserved cinnamon sticks, and remaining ginger in a large bowl and stir to combine. Cover and refrigerate for at least 4 hours or overnight.
4. To serve, fill a punch bowl with ice and pour sangria over ice. Top with sparkling apple cider and garnish with pomegranate seeds, sliced citrus and fresh rosemary.