1 qt. pomegranate juice
1 bottle (750 ml.) fruity red wine, such as Zinfandel
2 cinnamon sticks (each 2 1/2 in. long)
6 cardamom pods
1/4 cup honey
Stir all ingredients together in a 4- to 6-qt. slow-cooker; cover. Cook until very hot, about 1 hour on high or 2 hours on low; once hot, keep warm on low heat up to 4 hours.