Autumn Apple Sangria

Method

1. Combine apple cider, cinnamon sticks, cloves and orange zest in a saucepan and simmer over medium heat until reduced by one–third, about 20 minutes. Strain and allow to cool.
2. Attach Spiralizer Attachment to KitchenAid Stand Mixer. Center apple on fruit and vegetable skewer; attach to Spiralizer. Attach large core slicing blade and position at end of apple. Turn stand mixer to speed 6 and process until blade reaches end of apple. Cut sliced apple into eighths and add to large jug. Add wine and rum, stir in cooled cider mixture. Refrigerate for 4 – 48 hours.
3. Serve in glasses. If desired, rub rims of glasses with an orange wedge and dip into cinnamon sugar. Fill each glass with apple sangria. Top each with ginger beer to taste. Garnish with orange slices.