Pineapple-Orange Spiced Tea

• 2 quarts boiling water
• 16 tea bags
• 2 cinnamon sticks (3 inches)
• 1 piece fresh gingerroot (1/2 inch), peeled and thinly sliced
• 4 whole cloves
• 1 cup sugar
• 1 can (12 ounces) frozen orange juice concentrate, thawed
• 1 can (12 ounces) frozen pineapple juice concentrate, thawed
• 1 cup pomegranate or cranberry juice
• 1/2 cup lemon juice
• Pomegranate seeds and lemon wedges, optional

1. In a 5- or 6-qt. slow cooker, combine boiling water and tea bags. Cover and let stand 5 minutes.
2. Meanwhile, place cinnamon sticks, ginger and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Discard tea bags. Stir in remaining ingredients; add spice bag. Cook, covered, on low until heated through, 2-3 hours. Discard spice bag. Stir before serving. If desired, serve with pomegranate seed and lemon slices.

boiling water, cinnamon, fresh gingerroot, cloves, sugar, orange juice concentrate, pineapple, pomegranate, lemon juice, lemon wedges

Taken from www.tasteofhome.com/recipes/pineapple-orange-spiced-tea/ (may not work)