- 8 cardamom pods
- 4 4-inch cinnamon sticks, broken
- 12 whole cloves
- 1 can (about 11.5 ounces) frozen cranberry juice concentrate
- 4 cups merlot or other red wine
- 1/3 cup honey
- Cranberries and orange slices, for garnish
Cut a 6-inch square from a double thickness of cotton cheesecloth to make a spice bag. Pinch the cardamom pods to break. Center the cardamom, cinnamon and cloves on the cheesecloth, bring up the corners and tie closed with clean kitchen string.
In a 3 1/2-to-6-quart slow cooker, mix the cranberry juice concentrate with water according to the directions on the can. Stir in the wine and honey; add the spice bag. Cover and cook on low 4 to 6 hours or on high 2 hours to 2 hours 30 minutes. Remove and discard the spice bag. Ladle the punch into glasses and garnish with cranberries and orange slices.
Photograph by Yunhee Kim