Pour 1 cup of the Moscato into a small saucepan. Chop 1 apple into small pieces and add them to the pan. Add in 4 cinnamon sticks and the caramel sauce as well.

Heat the pan over medium high heat, stirring frequently. When the mixture boils reduce heat and simmer for five minutes. Remove from heat.

In a large pitcher combine the remaining Moscato, peach snapps (or orange liquor), and the caramel mixture. Stir well and refrigerate for at least 4 hours.

Before serving add the sparkling water and stir.

To serve, rim 8 wine glasses with caramel sauce and gold sprinkles.

Slice the remaining 2 apples into thin slices and add 6 slices to each glass along with a cinnamon stick.

Pour the sangria into the glasses and serve immediately.