Make the citrus sugar by combining the sugar, zests, ginger and cinnamon. Rub the zest between your fingers to release the oils. Let sit at room temperature for 4 hours, or up to a few days in an airtight container.
Peel the skins off of the fruit and juice.
Make the punch by adding the sugar to the bottom of the punch bowl.
Pour in the juice and stir to start to dissolve the sugar.
Pour in the alcohol. And the sparkling water.
Garnish with frozen cranberries and fruit slices. Give it a taste, just to make sure that it tastes wonderful and balanced. Or, just because you want to.