Step 1: In a large saucepan or Dutch oven, combine the red wine, brandy (if using), granulated sugar, orange slices, lemon slices, cinnamon sticks, whole cloves, and star anise pods.
Step 2: Heat the mixture over medium-low heat. Stir occasionally until the sugar has fully dissolved and the punch is steaming hot but not boiling. It's crucial not to let it boil, as this can cook off the alcohol and reduce the aromatic compounds.
Step 3: Once steaming, reduce the heat to the lowest setting. Let the punch simmer gently for at least 15-20 minutes to allow all the spices and citrus flavors to infuse beautifully into the wine. The longer it simmers, the richer the flavor.
Step 4: Taste the punch and adjust the sweetness if necessary. If you prefer it sweeter, add more sugar, a tablespoon at a time, until desired taste is reached.
Step 5: Carefully strain the punch through a fine-mesh sieve into a clean serving pitcher or ladle directly from the pot, removing the cooked fruit slices and spices. Alternatively, for a more rustic look, leave some fresh slices and whole spices in the pot for presentation.
Step 6: Serve the Festive Punch de Noël warm in heatproof mugs or glasses. Garnish each serving with a fresh orange slice, a cinnamon stick, and a few fresh cranberries for a beautiful, festive touch.