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For a spice bag, place cinnamon and crystallized ginger in the center of a double-thick, 6- to 8-inch square of 100%- cotton cheesecloth. Bring up corners; tie closed with clean cotton string.
In a 3 1/2- to 4 1/2-quart slow cooker, combine tea and juice. Add spice bag and dried fruit. Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours. Remove and discard spice bag and dried fruit.
Ladle tea into cups. Float an orange slice in each cup. If desired, sweeten to taste with sugar.