In large slow-cooker, combine sweet tea, limeade concentrate, orange slices, cloves, cinnamon sticks, vanilla, cranberries and ginger ale; stir.

Heat on high 30 minutes then reduce heat to low for 2 hours, or heat on low 2 hours then reduce setting to warm overnight.

Invert moistened glass rims in sugar then fit orange slice over rim, if desired.

Note: For easier serving, place cloves in tea ball or double layer of coffee filters sealed with kitchen twine.