6 individual tea bags
1-1/2 cups orange juice
1-1/2 cups unsweetened pineapple juice
1/3 cup sugar
1 medium navel orange, sliced and halved
2 tablespoons honey
Directions:In a 5-qt. slow cooker, combine boiling water and tea bags. Cover and let stand for 5 minutes. Discard tea bags. Stir in the remaining ingredients. Cover and cook on low for 2-4 hours or until heated through. Serve warm.
Yield: about 2-1/2 quarts.