Lightly crush the cinnamon, peppercorns, cloves, and cardamom pods in a mortar and pestle or on a cutting board with the bottom of a saucepan. Transfer to a medium saucepan, add the ginger, citrus peels. Put the crushed spices in a medium saucepan and add the water. Bring to a boil, reduce the heat, and simmer, partially covered, until aromatic, and the cinnamon stick opens a bit, about 10 minutes. Add the tea bags, immediately remove from the heat, and steep for 3 to 4 minutes.
Remove the tea bags, and add the cider and juice of 1 orange. Return the pan to a medium heat and warm, taking care not to let the tea boil. Serve hot.
In our diabetic-friendly desserts, we use small amounts of sweeteners in accordance with guidelines set up by the American Diabetic Association. As with all sweets, moderation is important.
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