Prepare the Fruit: Wash all the fruit thoroughly. Thinly slice one of the oranges and the clementine into rounds. Juice the second orange and set the juice aside. Core the apple and chop it into small, bite-sized chunks (about 1-2 cm).

Combine the Base Liquids: In a large pitcher or punch bowl, pour in the cloudy apple juice, unsweetened cranberry juice, brandy, and the freshly squeezed orange juice. Give it a gentle stir to combine.

Add the Fruit and Spices: Add the sliced orange, sliced clementine, chopped apple, and the fresh cranberries to the pitcher. Drop in the cinnamon sticks and star anise.

Stir and Infuse: Stir everything together gently with a long-handled spoon. I find that a wooden spoon works best to avoid bruising the fruit too much.

Chill Thoroughly: Cover the pitcher and place it in the fridge to chill and infuse for at least 2 hours. If you have the time, I highly recommend chilling it for 4 hours; this really allows the warm spice notes to develop and mingle with the fruit.

Add the Fizz: Just before you're ready to serve, remove the pitcher from the fridge. Take your well-chilled bottle of Prosecco and slowly pour it into the pitcher. It will fizz up, so pour at a slight angle to preserve as many bubbles as possible.

Serve and Garnish: Give the sangria one last, very gentle stir. Ladle into wine glasses or tumblers, making sure each glass gets a scoop of the festive, alcohol-soaked fruit. Garnish each glass with a fresh sprig of rosemary for a lovely, aromatic finishing touch.