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1. Use a vegetable peeler to remove several 2- to 3-inch-long sections of orange peel from the orange, avoiding the white pith underneath. Juice the orange.
2. For a spice bag, cut a 6-inch square from a double thickness of 100%-cotton cheesecloth. Place orange peel, cinnamon, cloves, and allspice in the center of the square. Bring the corners together and tie closed with 100%-cotton kitchen string.
3. In a 3 1/2- to 4-quart slow cooker, combine cranberry juice, juice concentrate, the water, orange juice, and spice bag.
4. Cover; cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 2 1/2 hours. Remove spice bag and discard. Serve immediately or keep warm on low-heat setting for up to 2 hours.