2) Transfer the spices to a medium saucepan, add the ginger and citrus peels. Add the water. Bring to a boil, reduce the heat, and simmer, partially covered, until aromatic, and the cinnamon stick opens a little, about 10 mins.
3) Add the tea bags to the pan and immediately remove from the heat. Set aside to steep for 3 to 4 mins. Remove the tea bags, and add the apple juice and orange juice. Return the pan to a medium heat and warm, taking care not to let the tea boil. Serve hot.