Bring 1/2 cup water, the sugar, and fennel and coriander seeds to a simmer in a small saucepan over high heat. Reduce the heat to medium low; cook until the sugar dissolves, about 5 minutes. Let cool, then transfer to an airtight container and refrigerate overnight.
A few hours before serving, strain the syrup into a pitcher. Add the cranberry juice, brandy and pears. Refrigerate until ready to serve.
Add the sparkling cider to the pitcher and stir. Serve over ice.
Tools You May Need
Photograph by Con Poulos
Tools You May Need
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