Wash the apples and orange well. Cut the apples into thin slices or small wedges. Slice the orange into rounds or half-moons. I leave the apple peel on because it adds color to the pitcher and makes the finished drink look much more inviting.

Pour the 2 cups of spiced apple cider into a large pitcher. Add the 3 tablespoons of date caramel and stir well. If the caramel is thick, don’t worry if it takes a little extra stirring. You want it as evenly mixed into the cider as possible before adding the wine.

Pour in the entire bottle of dry white wine. Give everything a gentle stir. At this point, taste a small amount. If your cider is quite sweet, you may not need any additional sweetener.

Add the sliced Honeycrisp apples, orange slices, and 3–4 cinnamon sticks. If using bourbon or brandy, add 2–3 tablespoons now. Stir gently so the fruit is distributed throughout the pitcher.

Cover the pitcher and place it in the refrigerator for 1–2 hours. This resting time makes a difference. The apple and orange flavors have time to blend with the cider, wine, and cinnamon. I wouldn’t let very soft fruit sit for an extremely long time because it can become mushy and make the drink less fresh.

Right before serving, pour in 1 cup of sparkling water or club soda. Stir gently once or twice. Don’t stir aggressively—you want to keep as much carbonation as possible.

If you want a more dessert-like presentation, mix: ½ cup granulated sugar ; 2 teaspoons ground cinnamon. Run an orange wedge around the rim of each glass, then dip the rim into the cinnamon sugar.

Fill each glass with ice or apple cider ice cubes. Pour the caramel apple cider sangria over the ice, making sure each serving gets some apple and orange slices. Add a cinnamon stick for an extra fall touch.