Wash the apples, orange, and pear well. Core the apples and slice them thinly (about 1/8–1/4 inch thick). Slice the orange into thin rounds, removing any seeds; cut the rounds in half if you prefer smaller pieces. Thinly slice the pear. Thinner slices look pretty and release more flavor into the sangria.

In a large glass pitcher, add the sliced apples, orange, and pear. Add the cinnamon stick, cloves, and star anise (if using). Gently stir with a long spoon so the spices are distributed among the fruit.

Pour the bottle of red wine over the fruit and spices. Add the brandy and orange liqueur, then stir to combine.

Add the apple cider and 2 tablespoons of maple syrup or honey. Stir well. Taste a small spoonful of the liquid; if you prefer it sweeter, add more maple syrup or honey, 1 tablespoon at a time. Keep in mind that ginger ale, if using later, will also add sweetness.

Cover the pitcher with plastic wrap or a lid and refrigerate for at least 4 hours, preferably 8–12 hours or overnight, to let the fruit and spices infuse the wine and cider.

When ready to serve, taste the sangria again and adjust sweetness if needed. Gently pour in 1–1 1/2 cups of chilled club soda, ginger ale, or sparkling water. Start with 1 cup, stir, and adjust to your preferred level of fizz and flavor concentration.

Fill glasses with ice. Ladle or pour the sangria over the ice, making sure each glass receives some apple and orange slices (and pear, if using).

For a festive presentation, garnish each glass with a cinnamon stick or star anise pod and tuck a thin apple slice or half-orange wheel onto the rim of the glass.