For the sangria:

1. In a large pitcher, combine the red wine, cranberry juice, pomegranate juice, orange liqueur, cinnamon simple syrup, apple slices, orange slices, cranberries, and pomegranate arils. 
2. Stir to combine. 
3. Chill in the fridge for 4 hours or serve immediately over ice. 
4. Garnish with a cinnamon stick, a sprig of rosemary, and sugared cranberries

For the cinnamon simple syrup:

1. In a medium saucepan, bring the water, sugar, and cinnamon sticks to a boil. 
2. Boil for 2 minutes to infuse the cinnamon flavor into the syrup. 
3. Let cool completely
4. Get rid of the cinnamon sticks.

For the sugared cranberries:

1. Bring water and a half cup of sugar to a boil. 
2. Once boiling, stir for thirty seconds until dissolved. 
3. Remove from heat and stir in the cranberries. 
4. Stir until the cranberries are completely coated.
5. Once cranberries are coated, transfer them to a wire rack to dry. 
6. Let the cranberries dry for 30 minutes, then roll in the remaining sugar (works best in batches)
7. Transfer back to the rack, and let dry for another hour. 
8. Store in a cool, dry place.