Place the cinnamon sticks and star anise in a loose leaf tea bag or a piece of cheesecloth. Gather the ends together and tie with a bit of string to create a spice bag.

In a large sauce pan, pour in the water and sugar. Add in the spice bag and bring to a boil over high heat until the sugar dissolves. Add in the cranberries, apples, orange juice, and zest. Return to a gentle boil and continue boiling until the cranberry skins burst. Crush the fruits with a potato masher until uniform in texture. Add in the brandy, and return to a boil for a few minutes longer. Remove from the heat and discard the spice bag.

Prepare your canning supplies. Bring the temperature of the glass jars up by processing them in hot water for several minutes, and heat a few cups of water in a small saucepan for the lids.

Ladle the hot sauce into the hot jars, leaving 1/4″ headspace. Place the lids and bands on top, screwing on the bands just until fingertip-tight. Place the full jars back into the boiling water and process 15 minutes. Allow the jars to sit in the canner 5 minutes with the heat and lid off. Remove from the water and place the jars on a towel. Let the jars cool. The seals should suck down.