Combine cranberry, orange, and pineapple juices with honey in a 5-quart slow cooker. Stir until honey loosens.

Add orange rounds, cinnamon sticks, cloves, and ginger.

Cover; cook on low for 1 1/2 to 2 hours until steaming and fragrant; do not boil.

Strain out orange and spices before cloves turn bitter.

Switch to warm; hold for up to 3 hours.

Stir before ladling to redistribute settled juices.