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Thinly slice the apple and orange. Place them into a medium bowl and stir in the sugar and cinnamon. Transfer to a large pitcher. Allow to stand for 20 minutes to allow the flavors to meld.
Pour in the red wine. Stir and refrigerate for 1 hour, or as long as 4 hours. (Don’t go beyond 4 hours or the fruit texture starts to degrade.)
If desired, place colored sugar on a plate, wet the rims of the glasses, and dip them into the sugar (DIY or purchased; we made orange and purple).
To serve, fill a glass with ice. Fill halfway with sparkling apple cider, then halfway with red wine mixture (or you can pour them both together in a pitcher). Or, add the wine mixture to a glass and top off with ginger ale.
Garnish with blood orange slices and Halloween cocktail picks. When you’ve polished off the sangria, you can snack on the sweetened fruit.