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