In a large pitcher, pour the wine, cranberry cocktail, club soda, and sugar. Stir until the sugar dissolves completely. Add 2 sprigs of rosemary, and chill in the refrigerator 2 hours or more to allow the rosemary to infuse thoroughly.
While the cocktail chills, place sugar in a shallow bowl. Pass the sprigs of rosemary under running water, then shake them to remove excess liquid. Roll the sprigs, one at a time, until completely frosted, and set them aside in the refrigerator.
Just before serving, add fresh cranberries, clementines, and star fruit to the pitcher of sangria. If you like, keep a few bits of fruit to garnish the glasses, and decorate with frosted rosemary.