Makes: 18 servings
8 whole cardamom pods
12 whole cloves
4 cups dry red wine, Sterling Vineyards® Cabernet Sauvignon
35 ounces cold water
1 can (12-ounce) frozen cranberry juice concentrate
1⁄3 cup honey
Cranberries and orange slices
Cut 6-inch squares from a double thickness of cotton cheesecloth to use as a spice bag. Pinch cardamom pods to break. Center all the spices on the square, fold up, and tie.
In a large slow cooker, combine spice bag, wine, water, frozen juice concentrate, and honey. Cover and cook on low-heat for 4 to 6 hours or on high-heat for 2 to 2½ hours.
Remove and discard spice bag. Ladle drink into glasses and garnish with cranberry and orange.