½ cup apple liqueur (I used Berentzen – Calvados would also work)
½ cup ginger liqueur (I used Domaine de Canton – gingered brandy would also work)
2 cups white cranberry juice
2 Granny Smith apples, sliced
1 lime, sliced
2 cinnamon sticks
1–2 tablespoons maple syrup (optional)
2 cups frozen cranberries
Ginger ale, for topping off the glasses (club soda works too)
Extra cinnamon sticks, for garnish
Combine the wine, liqueurs, and white cranberry juice in a large pitcher. Stir well to combine.
Add the sliced apples, lime, and cinnamon sticks. Give a good stir and then transfer the mixture to the fridge to chill for a couple hours.
Before serving, add the frozen cranberries to the mixture (Note: I wait to add them at the last minute because as they defrost, they turn the sangria a light pink color…which is totally fine, but I wanted to keep it as “white” as possible).
Taste to see if it is sweet enough, and if desired, add the maple syrup (I ended up using about 1 tablespoon).
Pour into chilled glasses and top off with ginger ale for a little effervescence. Garnish each glass with a cinnamon stick and serve!