Make the spiced base: In a small pot, add 1 cup apple cider, 1/2 cup cranberry juice, 2–3 ginger slices, 1 cinnamon stick, 2–3 whole cloves, and 1 star anise (optional). Add a strip of orange peel and a squeeze of orange juice (about 1 tablespoon).

Gently heat: Warm over low heat for 8–10 minutes until fragrant. Do not boil. Remove from heat and let steep 10 minutes more. Strain and cool.

Sweeten to taste: Stir in 1–2 teaspoons maple syrup or honey while still slightly warm. Taste and adjust—remember the spritz will dilute sweetness.

Chill: Refrigerate the spiced base until cold (at least 30 minutes). Cold base + cold bubbles = best fizz.

Build the spritz: Fill a wine glass or rocks glass with ice. Add 3 ounces chilled spiced base and 1 ounce extra cranberry juice if you like it tarter.

Top with bubbles: Add 3–4 ounces sparkling water or zero-proof sparkling wine. Gently stir once to combine.

Garnish and serve: Add a rosemary sprig, a curl of orange peel, and a couple of cranberries or apple slices. Serve immediately.