Ingredients

• 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

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Instructions

1. 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.
2. 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.
3. Photograph by Yunhee Kim