This gorgeously golden riff on classic sangria features pear juice mulled with cinnamon, cloves, star anise, and cardamom spiked with cognac and mixed with orange wine. With a flavor profile fit for the holidays and an easily scalable batch-made format, this spiced sipper is ideal for effortless festive entertaining.
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ingredients
directions
Pour the pear juice into a small saucepan. Add the cinnamon stick, star anise, cardamom, cloves, half of the orange slices, and the ginger. Bring the mixture to a boil and reduce to a simmer. Simmer over very low heat for 30 minutes.
Strain the juice and transfer it to the fridge. Chill for at least 1 hour. This can be made up to a week in advance.
When ready to serve, slice 1 pear into rounds and dice the other. Fill a large glass pitcher with ice. Add the mulled pear juice, cognac, wine, and honey. Stir to combine.
Garnish the pitcher with the remaining orange slices, pear slices, diced pear, and pomegranate arils.
Pour into wine glasses and serve immediately.
