Mulled pomegranate and red wine punch

*Fall Collection* 7-1/2 CUPS / 1 to 2 Hours

When your stove is full, use a slow-cooker to simmer this tangy, aromatic mulled wine, and let guests serve themselves.

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.

(Source: Sunset magazine & photo also)