Place your large pitcher on the counter and pour in the entire bottle of red wine, creating a deep, rich base.
Using your sharp knife, slice the oranges and lemons into thin rounds, revealing bright, zesty centers. Add the citrus slices to the pitcher, allowing their vibrant aromas to mingle.
Gently stir in the fresh cranberries, scattering them throughout the mixture for tart bursts and holiday color.
Measure out the brandy or bourbon and pour it into the pitcher, warming the drink with a soft boozy undertone.
Add the cinnamon stick and star anise to the mixture, letting their warm, spicy scents infuse the drink.
Sweeten the sangria by pouring in honey or maple syrup, stirring gently until fully dissolved and the mixture tastes balanced.
Cover the pitcher with a lid or plastic wrap and place it in the refrigerator. Chill for at least 2 hours, preferably overnight, to let the flavors meld and deepen.
Once chilled, give the mixture a gentle stir, then add a splash of sparkling water to introduce a bright, bubbly finish.
Serve the sangria in glasses filled with crushed ice, garnished with extra citrus slices or cranberries if desired.
