Cut a 6-inch square from a double thickness of 100-percent-cotton cheesecloth for a spice bag. Pinch cardamom pods to break. Center the cardamom, cinnamon, and 12 whole cloves on the cheesecloth square, bring up corners, and tie closed with clean kitchen string.
In a 3-1/2- to 6-quart slow cooker combine spice bag, wine, water, frozen juice concentrate, and honey. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 2-1/2 hours.
Remove and discard spice bag. If desired, stud orange slices with additional whole cloves. Ladle punch into cups and float an orange slice on each serving. Makes 18 (1/2 cup) servings.