1. For cranberries: In a small saucepan, bring 3/4 sugar and water to a boil. Remove from heat and stir in cranberries. Let sit until syrup cools completely, about 30 minutes.
2. Place remaining sugar in a small bowl or plate. Pat cranberries dry with a paper towel. Roll cranberries in sugar until coated. Transfer to a paper towel lined rimmed baking sheet. Let sit at room temperature until cranberries are completely dry.
3. For wine: Meanwhile, In a large heavy bottom pot or Dutch oven, bring wine, brandy, orange liquor, brown sugar, cinnamon, clove and star anise to a boil over medium heat. Reduce heat to low and simmer, stirring occasionally until flavors develop, about 25-30 minutes. Stir in oranges and cranberries.
4. Skewer 3-4 cranberries on a toothpick or skewer. Divide hot wine between mugs, garnish with cranberry skewers and serve.