Make-Ahead Chilled Mulled Wine Punch

In a small saucepan, combine ½ cup maple syrup and ¼ cup orange marmalade over medium heat, whisking until marmalade has loosened. Add two 3" cinnamon sticks, 3 whole cloves, 1 whole star anise, and 1 green cardamom pod, crushed, and cook over low heat for 15 minutes, stirring frequently and watching carefully so it doesn’t boil. Remove from heat and infuse for 30 minutes. (You can make the cold-brewed hibiscus tea while you wait.)

Add ¼ tsp. vanilla extract. Strain syrup through a fine-mesh strainer. Do ahead: Spiced maple syrup can be made up to 2 weeks ahead; cover and chill.

In a resealable container, such as a 16-oz. mason jar or a large measuring cup if using immediately, combine two 100% hibiscus tea bags with 1½ cups plus 1 Tbsp. room-temperature filtered water. Let sit for 15 minutes. Remove tea bags, pressing to expel liquid. Do ahead: Cold-brewed hibiscus tea can be made up to 24 hours ahead; cover and chill.

Stir together one 750-ml bottle dry red wine, 1½ cups Cold-Brewed Hibiscus Tea, 5 oz. Grand Marnier, and 3 oz. Spiced Maple Syrup in a large punch bowl, salad bowl, or pasta pot. (If making in advance, use a 48-oz. or larger pitcher; transfer to bowl before adding ice.)

When ready to serve, add about 2 cups ice. Float 1 lemon, cut into wheels and 1 orange, cut into wheels in the bowl. Sprinkle with freshly grated nutmeg just before serving. Do ahead: Punch (without ice or citrus wheels) can be mixed 24 hours ahead; cover and chill.