Thanksgiving Cranberry Cobbler Punch 

1. To make the Cranberry Syrup. In a medium pot, bring 1/2 cup water, maple syrup, brown sugar, cranberries, and cinnamon to a boil over high heat. Boil for 5 minutes or until the cranberries begin to burst, then remove from the heat. Stir in the orange zest. If your syrup thickens too quickly, add additional water to thin. Let cool. If desired, strain out the cranberries.
2. To make the punch. In a large pitcher, combine the syrup, cranberry juice, apple cider, bourbon, orange liquor, and bitters. Stir until combined. Add the cinnamon sticks and 1-2 star anise (if desired. Chill until ready to serve. 
3. Just before serving, add ice to your punch bowl. Pour over the champagne. Stir in the orange slices. Add ice to cocktail glasses and pour over the punch. Serve with sugared cranberries, if desired.