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For spice bag, cut a 6- or 8-inch square from a double thickness of 100%-cotton cheesecloth. Place the broken stick cinnamon and the ginger in the center of the cheesecloth square. Bring the corners of the cheesecloth together and tie with clean cotton string.
In a 3-1/2- to 4-1/2-quart slow cooker, combine tea and juice. Add the spice bag.
Cover and cook on Low for 4 to 6 hours or on High for 2 to 3 hours. Discard the spice bag. Ladle the tea into cups. If desired, garnish with additional cinnamon sticks.