2 tangerines
4 4-inch sticks cinnamon
10 1/4-inch-thick slices fresh ginger, unpeeled
12 whole cloves
10 whole cardamom pods
2 750-ml bottles Merlot or dry red wine
2 cups port
1 cup sugar
1 cup vodka
1 cup chopped dried figs
1 cup dried cranberries
cinnamon sticks for serving

1. With a paring knife or vegetable peeler, remove the peels from the tangerines in strips; set aside. Wrap fruit in plastic wrap; chill until needed. For spice bag, cut an 8-inch square from a double thickness of 100-percent-cotton cheesecloth. Place tangerine peel, the four cinnamon sticks, the ginger, cloves, and cardamom pods in the center of the cheesecloth. Bring up corners of the cheesecloth; tie bag closed with clean 100-percent-cotton string.
2. In a 6-quart slow cooker, combine spice bag, Merlot, port, sugar, vodka, figs, and cranberries. Cover and cook on low for 5-6 hours. Discard spice bag and cinnamon sticks. Just before serving, slice tangerines; add to cooker.
3. To serve, ladle glögg into mugs. Garnish each serving with a cinnamon stick. Makes 16 to 20 servings.