Spicy sangria with cranberries and clementines

Ingredients:

• 12 allspice berries
• 10 carnations
• 4 green cardamom pods, lightly crushed
• 2 cinnamon sticks
• 2 bags of black tea
• 1 tbsp. maple syrup
• 1 package (280 g) frozen cranberries, thawed
• 1 bottle (750 ml) Bordeaux or other full-bodied red wine
• 1 cup orange liqueur, such as Grand Marnier
• 2 clementines or small oranges, thinly sliced
• 7 cm ginger root, peeled and cut lengthwise into 0.5 cm thick slices.

Preparation:

1. In a small saucepan, combine the allspice, cloves, cardamom, cinnamon, and 2 cups of water and bring to a boil. Remove from heat, add the tea bags, and let steep for 5 minutes. Discard the tea bags, then return the mixture to a boil. Add the maple syrup and cranberries and simmer for 2 minutes. Let cool, then pour the mixture into a 3-quart pitcher.
2. Add the wine and liqueur to the pitcher and stir. Add the clementines and ginger and cover the pitcher with plastic wrap. Refrigerate the sangria for at least 4 hours or overnight.
3. To serve, fill 8 glasses halfway with ice, then pour sangria into each glass and top with fruit.