Place the cardamom pods on a cutting board and crush them with the flat side of a knife (see step-by-step pictures in the post above). Slightly press on the blade with your fingertips until you hear the pods crack.
Peel and slice one of the oranges. Juice the other orange.
Add the cardamom pods, cinnamon stick (if using powder add it later on), peppercorns and cloves to a larg pot or Dutch oven. Dry-roast the spices over low-medium heat for 5 minutes, while stirring frequently.
Pour in the grape juice, cranberry juice and orange juice. Add the orange slices and cinnamon tea bag (if using). This is also the perfect time to add cinnamon powder if you didn't use a stick. Cover with a lid and simmer over low heat for 20 minutes.
Remove the pot from the heat and let it sit on the countertop for another hour if time allows. This will make it even more flavorful.
Strain the virgin mulled wine through a fine-mesh sieve and serve right away.