Take a large glass pitcher and pour in the wine along with the cinnamon stick to let it infuse.

You can use either fresh or bottled orange juice. If using fresh, juice 4 out of 5 oranges and reserve the last one. Add the juice to the pitcher, then slice the reserved orange and add the slices to the pitcher.

Cut the lemon in half. Slice one half into rounds, then add all the lemon slices and the rest of the fruit (peaches and apple, sliced) to the pitcher.

Combine the water and sugar in a small saucepan and heat over medium heat to make a simple syrup. Add the syrup and the lemon-lime soda to the sangria, stir well, and chill in the refrigerator for two hours before serving.