Crush the cardamom pods with the flat side of a knife (see step-by-step pictures in post above).
Peel 2 oranges and cut them in slices. Juice the other orange.
Add the crushed cardamom pods, cinnamon sticks, cloves and peppercorns to a large pot or Dutch oven and dry-roast them for 5 minutes over medium heat.
Add the wine, orange juice, orange slices, sugar, maple syrup and cinnamon tea (if using) to the pot.
Cover with a lid and cook over low heat for 30 minutes with the lid on. Stir occasionally. Make sure the wine is not boiling to prevent alcohol evaporation.
Remove from the heat. If time allows, let it rest for one hour for the flavors to intensify. Remove the cinnamon tea bag (if used).
Run the wine through a fine-mesh sieve to remove the orange slices and whole spices. Serve warm.